Active Time
Total Time
30 MIN
Serves : 4
© Eva Kolenko

How to Make It


In a large skillet, heat the oil until shimmering. Add the ground pork and cook over moderately high heat, breaking it up with a fork, until nearly cooked through, about 5 minutes. Add the green beans, red chiles and garlic and stir-fry over high heat until the green beans are crisp-tender, about 7 minutes. Stir in the soy sauce and lime juice and season with salt and white pepper. Serve with steamed rice.

Suggested Pairing

Tropical fruit–scented, off-dry German Riesling.

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Aggregate Rating value: 4

Review Count: 2

Worst Rating: 0

Best Rating: 5

Author Name: Fuzzytop

Review Body: Sounds good, but no Sichuan peppercorns ?  

Review Rating: 4

Date Published: 2016-07-13

Author Name: KHENNIN

Review Body: I added fresh ginger but won't next time. I cut beans 2 inches long and next time I will stir-fry them first till they have few charred  spots on them in 1 T oil,  remove them then add them back after pork is done. This recipe is really a fast meal. I used Tien Tsin peppers and the dish had no hit at all. I will experiment with other peppers. I am a New Mexican and we like a little heat.  This recipe made 3 small servings if my husband had been home one of us would have left the table hungry. I had some left for lunch and it was good nuked. Some stir-fries don't nuke well but this one did. When I do stir-fry I usually make only one dish and rice so larger servings are a must.

Review Rating: 4

Date Published: 2016-07-23