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+ servings
5 from 8 votes
Beans and Pork Mince Stir Fry
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
This dish is more like a Chinese style dish modified to suit the Japanese palette. It is not oily and not so spicy. Just like any other stir fry, this recipe is quite simple and fast to make, yet flavoursome. Goes well with rice.
Recipe Type: Main
Cuisine: Japanese
Serves: 2 -3 Servings
Author: Yumiko
Ingredients (tbsp=15ml, cup=250ml)
  • 300g (10oz) green beans
  • 200g (7oz) pork mince (or beef) (ground pork or beef)
  • 2 scallion/shallot stems , finely sliced
  • 1 tsp ginger , minced
  • 2 tbsp vegetable or peanut oil
  • 1 tbsp soy sauce
  • 1 tbsp sake (see notes for substitutes)
  • 1 tsp sugar
  • 1 tsp chilli bean sauce (see notes)
  • 1 tsp cornflour/corn starch dissolved in 1 tsp water
  1. Combine all the sauce ingredients except the corn flour slurry in a small bowl.
  2. Par boil the green beans in boiling water with a pinch of salt for about 1-2 minutes. Drain and trim off the stem ends from the beans. Cut them into 4-5cm (1½-2") lengths.

  3. Add oil to a wok or a fry pan set over medium high heat. Stir fry the shallots and ginger for 20 seconds until fragrant, but before ginger starts to burn.
  4. Add the mince and stir fry, breaking mince up as you go, 3-4 minutes.
  5. When the mince is almost cooked through, add the beans and stir fry just to mix them with the meat. Add the Sauce ingredients and stir fry until the mince is cooked through and the sauce is evenly distributed through the beans and mince.
  6. Pour over the corn flour slurry and quickly mix. As soon as the sauce starts to thicken, turn the heat off.
  7. Serve immediately with rice.
Recipe Notes

1. You can substitute sake with Chinese cooking wine or sherry.

2. Chilli Bean Sauce is readily available in large supermarkets. It can be substituted with sriracha or sambal oelek, or even finely chopped fresh chillies.