Pork, green bean & oyster stir-fry

Pork, green bean & oyster stir-fry

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(20 ratings)

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

A rich Asian dish of noodles or rice that's ready in 20 minutes - a wholesome midweek family supper

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
233
protein
24g
carbs
7g
fat
12g
saturates
3g
fibre
1g
sugar
5g
salt
2.42g

Ingredients

  • 1 tbsp lime juice
  • 1 tbsp chilli bean paste or chilli sauce
  • 75ml oyster sauce
  • 1 tsp soy sauce
  • 2 tbsp vegetable oil
  • 400g pork fillet, cut into thin slices
  • 2 garlic cloves, chopped
  • 1 red onion, cut into chunky pieces
  • 140g green beans, halved
  • steamed rice or noodle, to serve

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Method

  1. In a small bowl, mix together the lime juice, chilli bean paste, oyster sauce and half the soy sauce. Set aside. Heat a large wok with 1 tbsp of the oil. Season the pork and toss with the remaining soy sauce. Sear the meat quickly, then remove from the pan.
  2. Add the remaining oil and stir-fry the garlic, onion and beans for 2 mins. Return the meat to the pan with the sauce and stir-fry for another 3 mins, until the sauce has thickened. Serve with steamed rice or noodles.

Recipe from Good Food magazine, December 2011

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Comments

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Super_Acronym's picture
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Very easy, quick and tasty - could definitely use larger portions though! (Which is fine, if you're not on a diet!) Bit on the salty side, might bulk out with mushrooms/water chestnuts next time.

smartyarty's picture

Just made this for the family exactly as the recipe said, served with fine egg noodles and we all loved it. However we all agreed that that our portion sizes were a little small!! Next time I will add twice as much sauce and double the vegetables too. Really tasty meal which is so quick to prepare.

ingevdh's picture

Used 100ml oyster sauce and increased other sauce ingredients accordingly (using sweet chilli sauce). Added mangetout and sliced red pepper and cooked the vegetables shorter than the recipe said, because I like them crunchy. Also, you have to be careful not to overcook the pork. But the result was delicious, one of the best stir-fries I've done for a long time! Will definitely do this one again.

cucadesucre's picture
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Very tasty, a great success: even those who normally complain as soon as they see a green bean, have emptied their plates!

russha's picture
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Made this for dinner tonight and was tasty enough for adults and mild enough for my 2 children. Also healthy and economical, used spinach instead of beans and sweet chilli sauce instead of chilli bean sauce. Will def make again.

jrbdxb's picture
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Fantastic! Didn't change a thing, and will be making it again!

jontricker's picture
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Brilliant - quick, easy and cheap as well. Plus me, my wife, and our two daughters love it - what more can you say...

aimeelj's picture
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Very quick to make and really tasty. I added more of the sauce though. Will be making this again soon for my boyfriend!

emily2203's picture
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Halved meat but used same quantities as above. Used half teaspoon of hot chipotle paste. Fantastic flavours, very yummy and so quick. Will def be making again.

mojitojones's picture
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Absolutely fantastic! Healthy & cheap to make. I didn't have chilli paste so used chilli sauce instead. Was full of flavour and texture with a subtle hint of chilli, beautiful. Will definitely be making this again!

bryanthegirl's picture
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Very nice, quick and easy.
We didn't have lime juice so used lemon instead and used 1/2 tblsp chilli sauce instead of paste. As there are only 2 of us we just used half the amount of meat. The calorie count went up by about 30 per portion but still very healthy.
Will be doing this one again.

jiggler69's picture
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Very quick! Very tasty! Superb.

ccarmichael's picture
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All the family love this quick and simple meal. So tasty and healthy too.

ssilvester's picture
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A great weekday meal - perfect for evenings when you don't have much time to cook but still want something really tasty.

ccarmichael's picture
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Quick, easy and very, very tasty.

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