Pork, green bean & oyster stir-fry

Pork, green bean & oyster stir-fry

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(62 ratings)

Prep: 10 mins Cook: 10 mins


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: per serving

  • kcal233
  • fat12g
  • saturates3g
  • carbs7g
  • sugars5g
  • fibre1g
  • protein24g
  • salt2.42g


  • 1 tbsp lime juice
  • 1 tbsp chilli bean paste or chilli sauce
  • 75ml oyster sauce
  • 1 tsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 2 tbsp vegetable oil
  • 400g pork fillet, cut into thin slices



    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 2 garlic cloves, chopped
  • 1 red onion, cut into chunky pieces
  • 140g green bean, halved
  • steamed rice or noodle, to serve


  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.

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Comments, questions and tips

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8th Sep, 2017
Very yummy, loads of meat! Would put more veg in in future
3rd Jun, 2017
Good recipe. Used around 200g pork for two people. The veg needed longer than stated here in my opinion.
smrcarew's picture
30th May, 2017
This is a delicious, easy, weeknight dish. It didn't blow us away but it was still very good!
22nd Mar, 2017
I give this recipe 4 stars and not 5 because I had to tweak quite a bit from the original. However my end result was definitely 5 stars. I agree with previous comments that the veg to meat ratio seems to be off. I used 250 Gr organic pork tenderloin (my supermarket didn't have organic filets), 300 grams of green beans, 200 gr of chestnut mushrooms sliced, 2 hands full of grated carrot. I kept the quantities for the sauce the same. The only change I made there was using 1 tbsp of Thai chili saus and 1 tsp of Indonesian sambal oelek. All in all this made depending on how much you eat and how much rice or noodles you serve with it 2-3 portions. I myself had it with rice and I think next time I might use soba noodles. Lovely taste and really easy to make. The second portion I kept in the fridge and had for a dinner a few days later. As others suggested I think red bell pepper and/or tender stem broccoli would also go really well with this dish. You could also swap the pork for beef. I'm sure even chicken and tofu (although I would marinate the tofu then in the sauce) would be nice to. I do think the sauce pairs of better with a stronger tasting meat. It would overpower the chicken bit I guess.
4th Mar, 2017
Use less chili paste if you want less spice, other than that, this is delicious.
25th Feb, 2017
Great recipe. 400g Pork seems overkill. I make it with 250g and it's fine. Perfect for 2 people.
28th Dec, 2016
Amazing recipe. It's so simple! There is plenty of meat but the rest of the recipe really only makes enough for two generous portions. We usually cook the green beans separately with a big bunch of chopped carrot to bulk out the healthy side, then chuck it all in. We've found that sriracha is a great spicy sauce to use as 'chilli sauce'. Mushrooms and tenderstem broccoli are great in this one too.
26th Oct, 2016
Great recipe, lots of flavour (although we upped the sauces). Similar to other comments, we felt there wasn't quite have enough for 4 servings (but admittedly, we went back for generous seconds because it was so delicious), so might bulk it up with vegies next time - thinking oyster mushrooms would work well.
4th Feb, 2016
This is one of those recipes that's so easy and quick it seems it can't possibly be much good. Wrong. It's absolutely delicious, and leaves us wanting to eat it again even though we've actually had enough. We think the quantities are spot-on, and it's dead easy to halve if only two are eating. Six stars!
Tiffany Fawdry
28th Oct, 2015
I made this for dinner last night and it was so tasty! Really quick and easy to make and so delicious - highly recommend for a mid week supper.


Emily Frain's picture
Emily Frain
24th Dec, 2019
Could I ask for recommendations of chilli sauce please? Not low-to med heat.
lulu_grimes's picture
30th Dec, 2019
Hello Emily, You can use lots of different types of chilli sauce in this, we used a Chinese-style chilli bean paste which has a hot, savoury flavour but you could use a sriracha or a garlic chilli sauce instead. I'd steer away from sweet chilli though. Use one that you know you like. I hope this helps.
7th Mar, 2019
Can i replace the Chilli paste with anything else will it make a big difference to the taste is i leave it out?
goodfoodteam's picture
11th Mar, 2019
Thanks for your question. There are plenty of big flavours in this dish so it's fine to leave it out.
15th Mar, 2016
Does the calorie count include the rice?
goodfoodteam's picture
20th May, 2016
Thanks for getting in touch. No the rice isn’t included in this. As a tip for the future if an ingredient says "to serve", but doesn’t give a quantity, it is just a suggestion, so the calories will not be included as part of the recipe.
paulc24's picture
21st Feb, 2016
Can you replace the chilli bean with yellow bean?
goodfoodteam's picture
28th Apr, 2016
Yes it is perfectly ok to swap the chilli bean for the yellow bean sauce.
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