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Chinese Stir Fry Green Beans with Pork, Ginger and Chiles

I used coconut oil and slightly less of it for the pork since my meat was very well marbled with fat. I added a fried egg on top using Julia's technique.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Phoebe Lapine


  • 1/4 cup neutral oil (I used coconut!), such as canola, grapeseed or safflower
  • 1 pound green beans, tipped, tailed and halved
  • 4 ounces ground pork
  • 2 tablespoons minced peeled fresh ginger
  • 1 fresh red or green chile, such as jalapeno or serrano, or 1/2 teaspoon red pepper flakes, stemmed, seeded and minced
  • 2 teaspoons soy sauce (I used gluten-free tamari)
  • 2 tablespoons chicken stock, white wine or water
  • Kosher salt
  • Cooked brown rice, for serving


  1. In the largest skillet you have (at least 12 inches in diameter), over high heat warm 2 tablespoons of the oil. Let it get nice and hot (it will smile). Add the green beans and cook, stirring, until they're charred in spots and just tender, about 5 minutes. Transfer the beans to a bowl and set aside.
  2. Add the remaining 2 tablespoons of oil to the pan (I used a little less), along with the pork, and cook, stirring occasionally, until the pork loses its rawness and is on its way to being browned, 2 to 3 minutes. Add the ginger and chile and cook, stirring, until the pork is browned and a little bit crisp, about 5 minutes.
  3. Return the string beans to the skillet and drizzle over the soy sauce (or tamari) and chicken stock. Cook, stirring, just until everything is nicely combined and the liquid is mostly evaporated, a couple of minutes. Season the beans to taste with salt and pepper. Serve immediately next to or on top of rice. (Add a fried egg if you like!).