Pork, Green Bean & Mushroom Sir Fry (2024)

This quick and easy ground pork stir fry is packed with crisp green beans,and delicious Truc Lam mushrooms.

Ingredients

1kg Pork mince
200g green beans, cut into 3cm batons
300g button mushrooms sliced
1 brown onion halved and sliced thinly
½ cup hoisin sauce or kecap manis (Indonesian farmfarmsweet sauce)
2 tbsp soy sauce
125ml chicken stock
1tbs rice wine vinegar
2 tbsp roasted peanuts (optional to serve)
Coriander (optional to serve)
Noodles or rice to serve

Method

Combine hoisin sauce, soy sauce, chicken stock and ricewine vinegar in a jug and stir well.Heat a wok over a medium flame and add a little oil (canbe rice bran/olive/vegetable). Stir fry the pork mince inbatches (4 for one kilo), breaking it up as you go. Add alittle splash of the sauce mixture towards the end of thecooking. Place cooked pork into a bowl and repeat untilall pork is cooked.Add another splash of oil to the wok and stir fry the onionsfor 1 minute then add the green beans. Stir fry for 5minutes until vegetables are tender. Remove and place inwith the cooked pork.Now stir fry the sliced mushrooms in a little oiluntil they are soft and fragrant.Finally add the pork/vegetable mix back to thewok and mix everything through, adding anyextra sauce that you have not already used. Tasteand season if necessary and add the coriander ifusing.Serve with noodles or rice and roasted peanuts.

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Pork, Green Bean & Mushroom Sir Fry (2024)

FAQs

Should I boil pork before stir frying? ›

As the name implies, the pork belly needs to be boiled first before being stir-fried. Here is a tip on how to boil the meat: instead of adding the pork belly directly into hot water, submerge it under cold water, and cook until the water starts to boil.

Do you cook the meat or vegetables first in stir fry? ›

If your stir fry contains meat, chicken or fish, cook that first and then remove and set it aside on a plate when it's about 80 per cent done. Later, when your vegetables are done, just add your meat back in for the final heating.

Should you drain canned green beans before cooking? ›

Unless the recipe tells you to keep the canned beans in their liquid, you should drain your can and give the beans a good rinse before using.

What is the secret of stir frying vegetables? ›

The key to stir-frying is to constantly stir. Your veggies must have enough room to move around in the wok. A -crowded wok will lead to veggies that are soggy instead of crunchy. If your wok is getting too full, cook your meat and then veggies in batches.

How do Chinese get pork so tender? ›

How do you tenderise pork for stir fry? Velveting is a Chinese technique that helps keep meat tender during stir frying. Adding cornstarch and bicarb to your meat during the marinating process helps to coat your meat, giving it a velvety feel that makes the meat feel extra soft.

What happens if you don't rinse canned beans? ›

"If you rinse your beans thoroughly, you will have a consistently flavored product, but if you do not rinse them, different amounts of salt will remain in the dish each time you cook it, and it will be hard to cook consistently," he says.

What can I add to green beans for flavor? ›

I added some sliced onion sautéed along with the green beans, added some garlic paste from the tube (Gourmet Garden®), some freshly-ground black pepper, and a healthy sprinkle of lemon pepper.

What to put in canned beans to prevent gas? ›

To cut down on the gassy properties, you can add a little baking soda to your recipe. The baking soda helps break down some of the beans' natural gas-making sugars. I tested this while fixing one of my favorite slow cooker recipes: red beans and sausage.

What are the three rules of stir-frying? ›

Food & Dining

The first is to cook your protein and your vegetable separately, and combine them only after both are fully cooked. A second rule of thumb for stir-frying: Choose one vegetable per stir-fry. Finally, always remember to add liquid only after everything is more or less finished cooking.

What should you not do when stir-frying? ›

How to stir-fry: 10 common mistakes to avoid at all costs
  1. But first… what IS stir frying? ...
  2. #1: Using the wrong pan. ...
  3. #2: Slicing ingredients too large or thick. ...
  4. #3: Being unorganised. ...
  5. #4: Not getting the wok hot enough. ...
  6. #5: Adding the oil before the wok is hot. ...
  7. #6: Throwing every ingredient in at once. ...
  8. #7: Crowding the protein.

How long should you boil pork before frying? ›

Bring to a boil, reduce heat, and simmer until skin is tender, 35 to 45 minutes. Drain and let sit at room temperature until pork has air-dried. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry pork in the hot oil, working in batches, until golden brown, 3 to 5 minutes.

Should I boil ground pork before frying? ›

Boiling renders the fat you need to make the ribs flavorful. And it cooks them too quickly to break down the meat and make it tender. You don't need to boil meat you are going to fry.

How do you soften pork before frying? ›

How do you make pork soft and tender? Soak your pork in a salt-based brine before cooking it using your desired method. Pork chops need to soak between 12–24 hours, an entire pork tenderloin needs to soak for 6–12 hours, and an entire pork loin requires 2–4 days of soaking.

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