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Pork fried until crisp in its own fat, tossed with blistered green beans, garlic, ginger and soy. It needs no added oil and comes together in 25 minutes, with a small portion of rice alongside.
Check off ingredients as you go.
Contains gluten, soya, sulphites. Check the labels on packaged ingredients:
Heat a wok or large frying pan over medium-high heat with nothing in it. Add the pork, spread it out and leave it for 2 minutes, then break it up and cook for 5 to 6 minutes more, until browned, crisp in places and cooked through.
Cooked when: 71°C / 160°F in the centre, with no pink left. A food thermometer is the reliable way to tell.
Tilt the pan and spoon off all but about 1 tablespoon of the fat, then push the pork to one side. Add the green beans to the cleared space and stir-fry them for 5 to 6 minutes, until blistered in spots and just tender.
Add the garlic, ginger and cayenne and stir for 1 minute. Mix the soy sauce, cider vinegar and honey, pour it in and toss everything for 1 minute, until the sauce has cooked down and coats the beans.
Scatter over the spring onions and serve with the warm brown rice.
Let the pork fry in its own fat until parts of it crisp, then pour most of that fat away and blister the beans in what is left. It is the dry-fried method, and it means the dish needs no added oil at all.
One serving is Half the stir-fry with 80 g of brown rice. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Lean beef mince instead of pork
Leaner, so it gives off little fat; add 1 tsp of oil to the pan for the beans.
Per serving: about 155 kcal less, about 6 g more protein, about 20 g less fat.
Broccoli instead of green beans
Cut into small florets; it needs a splash of water and a lid for the last 2 minutes.
Per serving: about 5 kcal more, about 1 g more protein, about the same fat.
Tamari instead of soy sauce
Slightly richer. Nutrition is not recalculated.
Allergens: Most tamari is made without wheat; check the label. It still contains soya.
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
Pork mince is richer than lean beef, so the portion is measured and the beans fill the plate; the figures count all the pork's fat, including what you spoon off.
| Energy | 550 kcal |
|---|---|
| Protein | 31 g |
| Fat | 31 g |
| of which saturates | 11 g |
| Carbohydrate | 38 g |
| of which sugars | not calculated |
| Fibre | 6 g |
| Sodium | 550 mg |
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| pork mince | 280 g | FDC 167902Pork, fresh, ground, raw | 736 kcal | 47.3 g |
| green beans | 300 g | FDC 169961Beans, snap, green, raw | 93 kcal | 5.5 g |
| garlic | 15 g | FDC 169230Garlic, raw | 22 kcal | 1.0 g |
| fresh ginger | 15 g | FDC 169231Ginger root, raw | 12 kcal | 0.3 g |
| cayenne pepper | 0.5 g | FDC 170932Spices, pepper, red or cayenne | 1 kcal | 0.1 g |
| soy sauce | 25 g | FDC 172473Soy sauce made from soy and wheat (shoyu), low sodium | 14 kcal | 2.3 g |
| cider vinegar | 5 g | FDC 173469Vinegar, cider | 1 kcal | 0.0 g |
| honey | 3.5 g | FDC 169640Honey | 11 kcal | 0.0 g |
| spring onions | 30 g | FDC 170005Onions, spring or scallions (includes tops and bulb), raw | 10 kcal | 0.5 g |
| cooked brown rice | 160 g | FDC 169704Rice, brown, long-grain, cooked (Includes foods for USDA's Food Distribution Program) | 197 kcal | 4.4 g |
| Whole recipe | Divided by 2 | 1098 kcal | 61.2 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. of which sugars could not be calculated, because one ingredient’s record does not cover it; the row above says which. Calculation method 1.0, September 2026. How the calculation works.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
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