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Chinese Pork & Green Bean Stir-Fry
This stunning salad is crammed with body boosting nutrients and even packs a wicked protein punch with 10g per serving!
Quick Facts
400
Calories
20g
Protein
48g
Carbs
15g
Fat
30m
Time
4
Serves
Perfect For


Ingredients
- 100g basmati rice
- 200g green bean - topped and tailed, then halved
- 1 tbsp. sunflower oil
- 140g pork mince
- 4 tsp. dark soy sauce
- 2 tsp. rice wine
- 1 tsp. caster sugar
- ¼ tsp. Sichuan pepper - lightly crushed
- 1 red chilli - halved and sliced
- 4 fat garlic cloves - finely chopped
- 1 small knob of ginger - finely chopped
- 3 spring onions- 2 finely chopped, 1 sliced for garnish
- 2 tsp. sesame oil


Calories: 400
Fat: 15g
Sat Fat: 2g
Carbs: 48g
Fibre: 6g
Protein: 20g
Method:
- Cook the rice according to packet instructions whilst boiling the beans for four minutes.
- Drain under cold water, pat dry and set to one side.
- Meanwhile, heat 1/2 tbsp. oil in a large wok over a high heat and add the pork.
- Fry for a few minutes then stir in half the soy, rice wine and sugar.
- Cook for a further 30 seconds then tip onto a plate to rest.
- Heat the rest of the oil in the pan and add the pepper, chilli, garlic, ginger and onions.
- Fry for two minutes before adding the beans.
- Allow the beans to warm through then add the mince and fry for another two minutes.
- Stir in the rest of the soy and sesame oil.
- Scatter with spring onions and serve with the rice.