This Easy Bean and Pork Stir Fry recipe with noodles or rice, ground pork, garlic, ginger, green beans or any vegetable and an amazing pork stir fry sauce!
Pork Stir Fry Recipe
My close friend Marcel, who passed away earlier this year, showed us this quick and delicious stir fry called Easy Bean and Pork Stir Fry. She loved beans, and grew a ton of them in her garden, but you can use any vegetable you have handy.
The sauce is what makes this dish truly amazing. Marcel was definitely a brilliant foodie.
I have been experimenting with garlic black bean sauce and this recipe is our absolute favorite. I have not been able to do any better than this sauce, no matter how hard I try!
Use any noodle or rice and you won’t be disappointed. There are so many different noodles out there for you to try and I hope you will take a chance and try something new.
I did and loved these udon noodles that are in the pictures. I also use ramen noodles and boy oh boy the thinner noodle is absolutely terrific too!
Hopefully you will take a chance like I did. I always wished I took a chance sooner.
This ground pork stir fry recipe can be made with any ground meat you prefer, or have around. We have used everything from ground turkey to ground beef or ground sausage and this dish is always a dinnertime hit.
So this dish is fabulous because you literally can use any ground meat, any vegetables and any noodle, or even rice. With this easy pork stir fry recipe you can’t help but love this as much as we do!
Stir Fry Pork and Vegetables
I have included a chart for you to download if you desire. I find it helpful because it reminds me in minutes which vegetables are easiest to add to this pork and vegetable stir fry with noodles or rice and how much time is needed for each.
Regardless, I used about a half a pound of green beans for this recipe which is between 37 or 40 green beans. You have the option of using any vegetable you desire.
In terms of cooking time it is easy to swap in any, or a combination of, the following prepared vegetables as long as the amount totals 2 cups.
- asparagus
- broccoli
- cabbage
- carrots
- cauliflower
- corn
- eggplant
- mushrooms
- onion or leeks instead of green onions
These vegetables require a little less time to cook but if prepared separately they can be added a minute or two after the above vegetables.
- celery
- snap or snow peas
- zucchini
- peas
- sweet peppers
Use your favorite vegetables or whichever need to get used up. This ground pork stir fry recipe is delicious with all of them.
Easy Pork Stir Fry Sauce Recipe
To make this wonderful pork stir fry sauce you will need a smallish bowl. I hate saying the word small because small means something different to everyone.
That being said, combine water and cornstarch. Then, once blended, add black bean garlic sauce, sugar and rice vinegar.
Easy. Peasy. Stir until totally incorporated. I use a small whisk.
You add this sauce at the end of cooking. Usually within the last few minutes and we love it.
Taste the mixture before adding it to your stir fry, to make sure you don’t want to add more sugar.
If you have never tried garlic black bean sauce, this is what it looks like and this size is just enough for this recipe if you are interested in checking it out.
If you purchase some at your local market be sure to grab the 8 oz. size because that is all you need for this dish. At least you won’t have any extra if you decide this easy pork stir fry sauce recipe isn’t for you!
Just in case you like Garlic Black Bean Sauce as much as I do I have included an amazing homemade version below for you try. As you would expect, this recipe is better than store bought!
Garlic Pork Stir Fry
Garlic black bean sauce can be described as strong, salty and spicy with a hint of sweet. The black beans have a stronger flavor and usually include garlic or hot chilies.
We are unable to tolerate heat anymore unfortunately but you could easily add some hot chile peppers to add some hot flavor to this amazing garlic pork stir fry.
The Tien Tsin chile peppers are perfect if you are looking for an authentic kind of heat but cayenne peppers or powder are definitely an easy substitute. These peppers are very similar in so many ways.
Tien Tsin peppers are easily available online and are definitely worth a try. You can see the Chinese Whole Dried Red Chiles I buy for my son here. At least you will know what they look like!
You can also add Tien Tsin peppers to other dishes to add a slightly different kind of heat to them and my son says he loves it in chili even. I clarified because I wondered and he told me that this hot pepper is great in anything, even chili.
My son says you can also use your favorite hot pepper or hot pepper sauce, as both will definitely work as well. As usual, the choice is up to you.
Black bean sauce is so common in Chinese cooking, similar to the way we use ketchup in North America.
Black Bean Garlic Sauce
Ingredients in Black Bean Garlic Sauce
- 1 cup grapeseed oil or canola oil
- ⅓ cup Fermented Black Beans, chopped
- ½ cup peeled and minced fresh Garlic
- 2 bunches white and green parts scallions, thinly sliced
- 1 tablespoon sambal oelek or hot red pepper sauce
- ½ cup shaoxing cooking wine or dry sherry
- 2 teaspoons Kosher salt
- 1 teaspoon Ground black Pepper
- Chinese Whole Dried Red Chiles, chopped or ground to taste (similar to cayenne pepper)
How to make Black Bean Sauce with Garlic
Heat a wok or large sauté pan over high heat.
Get out all of your ingredients and make sure they are measured and ready to go. This recipe happens quickly and it is so much easier if you are ready to go.
Add ¼ cup of the oil and swirl to coat the pan.
Add the beans, garlic, ginger, and scallions, and stir-fry until the mixture has softened, 2 to 3 minutes.
Stir constantly.
Add the sambal oelek and wine, decrease the heat to medium, and cook until the mixture is reduced by three quarters, 2 to 3 minutes.
Last, add the salt and pepper.
Remove the mixture from the heat and allow it to cool.
Transfer half of the mixture to a blender and purée it at high speed while adding the remaining ¾ cup of oil.
Stir the purée back into the remaining mixture and cool completely.
Use or store.
Lasts 2 weeks, refrigerated.
I am so glad you are considering giving garlic black bean sauce a try and I think you will be glad you did. I can’t wait to find out what you think of this dish!
Ingredients for Ground Pork Stir Fry
- ground chicken, ground turkey, ground beef, ground pork, or, ground sausage
- sugar
- rice vinegar
- black bean garlic sauce
- cornstarch
- oil
- green onions
- garlic
- ginger
- green beans
How to Make an Easy Bean and Pork Stir Fry
Prepare rice or noodles according to package directions.
In a bowl combine black bean sauce, cornstarch, sugar, vinegar and ¾ cup of water.
In a large skillet, over medium heat, crumble and cook pork, or whichever ground meat you are using, until no longer pink.
Heat oil in the same skillet, over medium heat, until a drop of water flicked in the oil dances.
Add white parts of green onions, garlic and ginger.
Stir with a wooden spoon for 1 minute.
Add green beans and stir for 3 to 4 minutes.
Next, add pork and black bean sauce mixture and stir for about 3 minutes.
Add remaining green onions and stir for 1 minute.
Serve over rice or noodles.
Pork Stir Fry with Noodles
I have served this Easy Bean and Pork Stir Fry on top of everything from rice to whatever noodles I have around! Lately I have been loving these udon noodles, which are definitely worth a look at your local grocery store.
I tend to go through phases where I prefer udon noodles or ramen noodles, which are much thinner or plain old rice. All are wonderful with this dish. Even regular pasta, your favorite variety, will work beautifully, every time you make it!
Below is a brief description of the most common Asian noodles to give you an idea of what you might want to have a look for in the International section of your local market.
1. Rice noodles
Rice noodles are flat, have a neutral flavor, white when uncooked, and semi-transparent when cooked. You can
find rice noodles in rectangular sheets or cut in long, flat, thin strips.
2. Egg noodles
The two most popular kinds of Chinese wheat noodles are lo mein and chow mein, made from wheat flour and
egg, a golden to bright yellow color. Make to check the ingredients to be sure the yellow color is from eggs and
not food coloring when purchasing egg noodles.
3. Glass or Cellophane Noodles
Glass noodles are chewy, springy, thin, threadlike, translucent, neutral tasting, basically like see through
spaghetti, made from different starches other than wheat or rice and water.
4. Soba Noodles
Soba noodles are thin, straight, light to medium brown colored noodles, with a nutty flavor, made from
buckwheat flour, wheat flour and water, and are found mainly in Japanese and Korean dishes.
5. Ramen Noodles
Ramen is the most popular of all the Asian noodle varieties and is most commonly wheat based, although can
be an egg noodle too.
6. Udon noodles
Udon noodles are a very pale, white, neutral flavored, Japanese and the thickest, fattest, chewiest wheat flour
based Asian noodle, commonly found in hot soups and some cold dishes as well.
7. Somen noodles
Somen noodles are made with wheat flour, are very long and thin, white, smooth, made mainly by machines
stretching the dough instead of cutting it. Sold in individual and sometimes colored portions.
For more information, I have included our detailed guide below if you are interested and would like a copy! I urge you to check out some of these noodles. You never know, you might just find one that you enjoy.
I am so glad I tried these udon noodles. You might find a kind of noodle that you love too!
Other Stir Fry Recipes to Try
We also have some other recipes you might be interested in trying. I just love them all, in their own special way! Take a peek below at some of them. You just never know when you will find a keeper!
Japanese Inspired Noodles with Beef
Black Bean Garlic Beef Noodles (uses Black Bean Garlic Sauce)
Simple Chicken Stir Fry with Ramen Noodles
Simple Steak or Chicken and Peppers Stir Fry
Easy Pork Stir Fry Video
Easy Bean and Pork Stir Fry
Equipment
- large skillet
- saucepan
Ingredients
Easy Bean and Pork Stir Fry
- 1 pound ground chicken, ground turkey, ground beef, ground pork, or, ground sausage
- ½ teaspoon sugar
- ¼ cup rice vinegar
- 1 cup black bean garlic sauce
- 2 tblsp cornstarch
- 2 - 3 tblsp olive oil or another vegetable oil
- 4 green onions, thinly sliced, white and green parts separated
- 1 tblsp garlic, minced
- 2 tblsp ginger, minced
- 2 cups green beans, fresh, trimmed, cut or about ½ pound
Ingredients in Black Bean Garlic Sauce
- 1 cup grapeseed oil or canola oil
- ⅓ cup Fermented Black Beans, chopped
- ½ cup peeled and minced fresh Garlic
- 2 bunches white and green parts scallions, thinly sliced
- 1 tablespoon sambal oelek or hot red pepper sauce
- ½ cup shaoxing cooking wine or dry sherry
- 2 teaspoons Kosher salt
- 1 teaspoon ground black pepper
- Chinese Whole Dried Red Chiles, chopped or ground to taste (similar to cayenne pepper)
Instructions
Easy Bean and Pork Stir Fry
- Prepare rice or noodles according to package directions. Set aside.
- In a bowl combine black bean sauce, cornstarch, sugar, vinegar and ¾ cup of water. Stir and set aside.
- In a large skillet, over medium heat, crumble and cook pork, or whichever ground meat you are using, until no longer pink. Remove and drain. Set aside.
- Heat oil in the same skillet, over medium heat, until a drop of water flicked in the oil dances.
- Add white parts of green onions, garlic and ginger.
- Stir with a wooden spoon for 1 minute.
- Add green beans and stir for 3 to 4 minutes.
- Add pork and black bean sauce mixture and stir for about 3 minutes.
- Add remaining green onions and stir for 1 minute.
- Serve over rice or noodles. Enjoy!
How to make Black Bean Sauce with Garlic
- Heat a wok or large sauté pan over high heat.
- Get out all of your ingredients and make sure they are measured and ready to go. This recipe happens quickly and it is so much easier if you are ready.
- Add ¼ cup of the oil and swirl to coat the pan.
- Add the beans, garlic, ginger, and scallions, and stir-fry until the mixture has softened, 2 to 3 minutes.
- Stir constantly.
- Add the sambal oelek and wine, decrease the heat to medium, and cook until the mixture is reduced by three quarters, 2 to 3 minutes.
- Last, add the salt and pepper.
- Remove the mixture from the heat and allow it to cool.
- Transfer half of the mixture to a blender and purée it at high speed while adding the remaining ¾ cup of oil.
- Stir the purée back into the remaining mixture and cool completely.
- Use or store.Lasts 2 weeks, refrigerated.
Notes
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