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Pork and Green Bean Stir-Fry

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“A picture tells a thousand words and the photograph of this recipe in Southern Living Magazine looks wonderful. Feel free to sub strips of red bell peppers in place of the hot chiles. **The key to this dish is developing a nice char on the green beans. To do so, heat the oil in your skillet until it almost smokes before adding the beans. Let them sear, stirring every 20 - 30 seconds, and they'll take on color.”

Ingredients Nutrition

  • 1 12 lbs ground pork
  • 2 garlic cloves, thinly sliced
  • 12 teaspoon salt
  • 14 teaspoon ground red pepper (cayenne or you could use red pepper flakes which I prefer)
  • 8 ounces French haricots vert (thin green beans)
  • 1 tablespoon peanut oil (or vegetable oil)
  • 34 cup teriyaki sauce
  • 12 teaspoon fresh lime zest, loosely packed
  • 1 tablespoon fresh lime juice
  • rice, cooked
  • red jalapeno chile, thinly sliced for garnish (or red bell pepper strips)
  • lime, halves (to garnish)


  1. Brown ground pork and next 3 ingredients in a large stainless steel skillet over medium high heat, stirring often, 7 - 8 minutes or until meat crumbles and is no longer pink; drain. Wipe skillet clean.
  2. Cook green beans in hot oil in skillet over medium high heat, stirring occasionally, 4 -5 minutes or until just tender and slightly charred.
  3. Stir together teriyake sauce and next 2 ingredients. Stir pork mixture into green beans. Stir in teriyaki mixture, tossing to coat. Serve immediately over rice or noodles.
  4. Note: Southern Living used a Kikkoman Triple Ginger Takumi Collection Teriyaki Sauce, but regular will do just fine.

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