If you’re looking to spice up your family’s veggie routine, you have to try this stir fry green beans with pork mince. It’s one of my favorite dishes growing up, and now my kids love it too. It’s easy to make and incredibly flavorful.

Stir fry green beans with pork mince served over jasmine rice in a bowl

Growing up in China, my parents always made vegetable stir fries with a bit of pork—usually pork belly. It adds so much richness and depth of flavor to otherwise simple vegetables.

But after moving to the United States, I rarely saw dishes like this. So I was determined to recreate one of my parents’ signature green beans and pork stir fry—just adapted for my kitchen today.

Instead of pork belly, I use ground pork (or pork mince, as my family used to call it). Pork belly can be a little messier and more time-consuming to work with, and as a busy mom of two, I simplify as many traditional steps and ingredients as I can—while still keeping the flavor at its best.

And honestly? It works so well. Let me show you.

Step by Step on How to Make this Recipe

Step by step instruction to make stir fried green beans and pork mince - In a deep pot, add the green beans along with a little oil and salt. Bring to a boil.
In a deep pot, add the green beans along with a little oil and salt. Bring to a boil.
Drain the green beans and set aside.
Drain the green beans and set aside.

Prepare the ground pork.
Prepare the ground pork.
Heat oil in a wok, then add the ground pork. Stir in coconut aminos and Shaoxing wine.
Heat oil in a wok, then add the ground pork. Stir in coconut aminos and Shaoxing wine.
Break the pork apart as it cooks, stirring until it’s almost fully done.
Break the pork apart as it cooks, stirring until it’s almost fully done.
Add the green beans back into the wok.
Add the green beans back into the wok.
Stir fry everything together with aromatics and a bit of salt.
Stir fry everything together with aromatics and a bit of salt.
Add broth or hot water, then let it cook until the liquid reduces.
Add broth or hot water, then let it cook until the liquid reduces.

My mom and I worked on this recipe together. While she showed me the traditional way of making this recipe, I made modifications to make it easier while keeping it tasting amazing.

Tips from My Mom and Me

I don’t usually blanch green beans for most of my recipes—anything that can be simplified for busy mom life, I simplify.

But for this recipe, blanching actually helps speed things up. Lightly cooking the green beans first shortens the stir fry time later. Plus, adding a little oil and salt to the water helps keep the beans a beautiful, vibrant green.

According to my mom, it also removes the raw taste of green beans—what we call “生味儿.”

Green beans and pork stir fry with minced pork served over white rice, easy weeknight meal

A few Common mistakes to avoid

  • Overcooking the green beans:
    They can turn mushy if overcooked. After blanching for 3–4 minutes, drain them while they’re still vibrant green and slightly shiny.
  • Skipping blanching:
    This can lead to a longer stir fry time and uneven texture. Honestly, I always want to skip this step—but it’s definitely worth it.
  • Not cooking off enough liquid:
    The dish can turn watery if there’s too much liquid left. That said, if you prefer extra sauce to go with your rice, it’s not really a mistake in my opinion.
  • Undercooking the green beans:
    I highly recommend tasting the green beans before finishing the dish. Some people prefer them crisp, while others (like my kids) love them softer and more tender. Adjust the final cook time based on your family’s preference.

If you’ve been looking for new ways to cook vegetables that your picky little eaters will actually enjoy, you have to try this one.

It’s packed with flavor—the tender green beans paired with savory, umami-rich pork mince are just irresistible. Serve it over steamed jasmine rice, and you’ve got the perfect easy meal for busy weeknights.

Green beans and pork stir fry with minced pork, cooked in a wok with garlic and sauce

Get the recipe:Stir Fry Green Beans with Pork Mince

Yield: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Quick and easy stir fry green beans with pork mince made in one pot. A flavorful, family-friendly recipe perfect for busy weeknights.
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Ingredients

  • 24 oz green beans, washed and trimmed
  • ½ lb ground pork
  • 2-3 tbsp coconut aminos, or soy sauce
  • 1 tbsp Shaoxing wine
  • 2 tbsp neutral cooking
  • 1 tsp Salt, more to taste
  • ⅓ cup broth or hot water
  • 2 cloves garlic, minced
  • 1 stalk green onion, chopped, optionnal
  • 1 tbsp oyster sauce, optional

Instructions 

Prep the Green Beans

  • Cut green beans into shorter pieces.
  • Add green beans in a large pot of water. Add a pinch of salt and a little oil (this will help the green beans stay vibrant green).
  • Bring the water to a boil and blench the green beans for 3–4 minutes.
  • Drain and set aside.

Cook the Pork

  • Heat oil in a wok or deep pan over medium heat.
  • Add ground pork.
  • Add Shaoxing wine and coconut aminos on to the pork.
  • Mix the seasoning in by stirring and break apart the pork. Cook until mostly done.

Stir Fry

  • Add green beans to the pan along with salt.
  • Add in garlic and green onion (if using) and stir fry for 4–5 minutes.
  • Pour in broth or hot water and bring it to a boil.
  • Cover and cook on medium-high heat for 4 -5 minute until the liquid reduce and the green beans become tender.
  • Taste and adjust salt and seasoning if needed.

Notes

  • Coconut aminos are slightly sweeter than soy sauce—adjust salt accordingly
  • Blanching helps keep the green beans bright green and speeds up cooking
  • Variations to Try: Add some sliced mushrooms, thinly sliced carrots, and/or red peppers to this stir fry to make it even more exciting!

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Author: Shuang Shuang Liang
Course: Sides
Cuisine: Chinese