Chinese Pork & Green Bean Stir-Fry

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

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  • 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
Serves: 4
Calories: 400
Fat: 15g
Sat Fat: 2g
Carbs: 48g
Fibre: 6g
Protein: 20g


  1. Cook the rice according to packet instructions whilst boiling the beans for four minutes.
  2. Drain under cold water, pat dry and set to one side.
  3. Meanwhile, heat 1/2 tbsp. oil in a large wok over a high heat and add the pork.
  4. Fry for a few minutes then stir in half the soy, rice wine and sugar.
  5. Cook for a further 30 seconds then tip onto a plate to rest.
  6. Heat the rest of the oil in the pan and add the pepper, chilli, garlic, ginger and onions.
  7. Fry for two minutes before adding the beans.
  8. Allow the beans to warm through then add the mince and fry for another two minutes.
  9. Stir in the rest of the soy and sesame oil.
  10. Scatter with spring onions and serve with the rice.

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