Best 5 Kicked Up Ground Pork With Green Beans Recipes

Are you ready to embark on a culinary journey where flavors dance in harmony? Let's delve into the world of "Kicked Up Ground Pork with Green Beans," a dish that promises to tantalize your taste buds and leave you craving more. This recipe is a symphony of bold flavors, where the richness of ground pork meets the freshness of crisp green beans, creating a delectable and visually appealing dish. With just a few simple ingredients and a touch of culinary creativity, you can transform your kitchen into a haven of taste sensations. So, gather your ingredients, fire up your stove, and prepare to experience the magic of this culinary masterpiece.

Let's cook with our recipes!

CHINESE GROUND PORK AND GREEN BEANS

Chinese Ground Pork and Green Beans image

This is one of my three favorite Chinese dishes. Equally good with ground beef. In this day and age, I expect some people to dry fry the green beans in a hot skillet, but deep frying them quickly doesn't add much if any oil and it draws out the moisture nicely. Another possibility would be to toss the trimmed green beans with a tablespoon of peanut oil and roast at 500 degrees F for 10 to 15 minutes. The idea is to get moisture out of the beans so they will absorb the sauce. Prepare ingredients ahead of time and this will come together quickly. To tell the truth, I double or triple the garlic, scallions and ginger, and use half to 3/4 teaspoon hot bean paste, but this is more or less the original recipe. Feel free to adapt to your taste. I like spicy but not hot. The prep time does not include mincing, chopping, trimming the vegetables.

Provided by BarbryT

Categories Asian

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1/2-1 lb ground pork
2 tablespoons oil (I use peanut oil)
1 large garlic clove, minced
2 -3 scallions, chopped in small pieces
1 teaspoon minced fresh ginger (peeled)
1 lb green beans (room temperature)
1/4 cup chicken stock or 1/4 cup broth
1 teaspoon cider vinegar
1 teaspoon toasted sesame oil
2 cups oil, for deep frying
1 teaspoon sugar
1/4 teaspoon salt
1 teaspoon hot bean paste
1 tablespoon light soy sauce
1 tablespoon dry sherry

Steps:

Trim the green beans. Heat oil for deep frying to 375 degrees. Deep fry green beans for 1-2 minutes, until wrinkled. You may want to do this in batches to prevent the oil temperature from dropping. Drain on paper towels. You may do this step ahead of time and refrigerate but be sure to bring the green beans back to room temperature before proceeding.
Mix sauce ingredients and set aside.
Heat wok or skillet over medium high to high heat, add 2 T oil, swirl to cover the surface and heat a few seconds. Turn heat to medium and put in the garlic, scallions and ginger and stir fry a minute or two.
Turn heat back up to medium high; crumble ground pork into the seasonings in the wok and stir fry, breaking up large lumps, until the meat no longer is pink.
Pour the sauce over the meat and stir quickly a few times to season evenly. Add the 1/4 cup of broth, even out the meat, cover and let it steam-cook vigorously for 3 to 4 minutes. (I set the lid ajar so the sauce will cook down a bit).
Turn heat high, add the green beans and toss and stir until the sauce thoroughly coats the beans and the meat clings nicely to them.
Splash in the 1 t cider vinegar and 1 t sesame oil, give the contents a good fast turn or two and serve over rice.

KICKED-UP GROUND PORK WITH GREEN BEANS

Kicked-Up Ground Pork with Green Beans image

So quick and easy to make on a weeknight. I love it as a low-carb option on its own. Or serve over hot rice.

Provided by mihart.m

Categories World Cuisine Recipes Asian

Time 30m

Yield 4

Number Of Ingredients 13

Ingredients

2 teaspoons sesame oil
1 pound ground pork
2 teaspoons ground black pepper, divided
1 teaspoon cornstarch
1 pinch salt
2 ½ cups fresh green beans, trimmed
¼ cup chicken stock
3 tablespoons soy sauce
2 teaspoons Worcestershire sauce
2 teaspoons chile-garlic sauce, or to taste
2 teaspoons rice vinegar
2 teaspoons minced garlic
1 teaspoon white sugar

Steps:

Heat sesame oil in a large skillet over medium heat.
Combine pork, 1 teaspoon black pepper, cornstarch, and salt in a bowl. Add to hot oil and fry until browned, about 3 minutes. Add green beans.
Combine chicken stock, soy sauce, Worcestershire sauce, chile-garlic sauce, vinegar, garlic, and sugar in a bowl and whisk together. Add to pork and green bean mixture. Bring to a boil. Cook until slightly thickened, about 3 minutes. Reduce heat and simmer until green beans are tender, about 5 minutes more.

Nutrition Facts : Calories 297.3 calories, Carbohydrate 9.5 g, Cholesterol 73.9 mg, Fat 18.8 g, Fiber 2.8 g, Protein 22.4 g, SaturatedFat 6.4 g, Sodium 991.1 mg, Sugar 2.6 g

KICKED-UP GROUND PORK WITH GREEN BEANS

Kicked-Up Ground Pork with Green Beans image

So quick and easy to make on a weeknight. I love it as a low-carb option on its own. Or serve over hot rice.

Provided by mihart.m

Categories Asian Recipes

Time 30m

Yield 4

Number Of Ingredients 13

Ingredients

2 teaspoons sesame oil
1 pound ground pork
2 teaspoons ground black pepper, divided
1 teaspoon cornstarch
1 pinch salt
2 ½ cups fresh green beans, trimmed
¼ cup chicken stock
3 tablespoons soy sauce
2 teaspoons Worcestershire sauce
2 teaspoons chile-garlic sauce, or to taste
2 teaspoons rice vinegar
2 teaspoons minced garlic
1 teaspoon white sugar

Steps:

Heat sesame oil in a large skillet over medium heat.
Combine pork, 1 teaspoon black pepper, cornstarch, and salt in a bowl. Add to hot oil and fry until browned, about 3 minutes. Add green beans.
Combine chicken stock, soy sauce, Worcestershire sauce, chile-garlic sauce, vinegar, garlic, and sugar in a bowl and whisk together. Add to pork and green bean mixture. Bring to a boil. Cook until slightly thickened, about 3 minutes. Reduce heat and simmer until green beans are tender, about 5 minutes more.

Nutrition Facts : Calories 297.3 calories, Carbohydrate 9.5 g, Cholesterol 73.9 mg, Fat 18.8 g, Fiber 2.8 g, Protein 22.4 g, SaturatedFat 6.4 g, Sodium 991.1 mg, Sugar 2.6 g

STIR-FRIED GREEN BEANS WITH PORK AND CHILES

Stir-Fried Green Beans With Pork and Chiles image

In this fast, piquant weeknight meal, ground pork and green beans are stir-fried with plenty of ginger, garlic and chiles, and seasoned with soy sauce and coriander seeds. A big splash of rice-wine vinegar right at the end adds a hit of acidity, which balances the pork's richness. Serve this over rice or rice noodles to help absorb all the salty, spicy sauce. Slices of fresh tomato add a sweet juiciness that works well here. But if you don't have a ripe tomato, feel free to leave it out.

Provided by Melissa Clark

Categories dinner, quick, weekday, one pot, main course

Time 20m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons neutral oil, such as peanut, sunflower or grapeseed, plus more if needed
1 pound ground pork
1 teaspoon kosher salt
8 ounces green beans, cut into 1/2-inch lengths
2 red chiles, seeded or not, thinly sliced
1 tablespoon freshly grated ginger
5 garlic cloves, minced
1 teaspoon coriander seeds, lightly cracked with a mortar and pestle or with the side of a knife
1/4 cup cilantro leaves and tender stems, chopped, plus more for serving
3 tablespoons rice-wine vinegar, plus more for serving
4 teaspoons soy sauce, plus more to taste
1/2 teaspoon sugar
Cooked white rice or rice noodles, for serving
Sliced tomato, for serving (optional)

Steps:

Heat a 12-inch skillet or wok over medium-high heat for 1 minute, then add the oil and let heat for another 30 seconds - it should be hot but not smoking. Stir in pork and 3/4 teaspoon salt, and cook, breaking up meat with a spoon, until browned and crisp, 6 to 9 minutes. Transfer to a plate.
Return pan to heat and add more oil if it looks dry. Stir in green beans, cook until they are crisp, tender and bright green, 1 to 3 minutes. Stir in chiles, ginger, garlic, coriander seeds and remaining 1/4 teaspoon salt. Cook, stirring frequently, until fragrant, about 1 minute longer.
Return pork to skillet, along with chopped cilantro, vinegar, soy sauce and sugar. Stir briefly to combine, then scrape into a serving platter.
Sprinkle more vinegar and soy sauce on top to taste, then top with more chopped cilantro. Serve with rice, and sliced tomato, if you like.

Nutrition Facts : @context http, Calories 366, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 27 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 9 grams, Sodium 514 milligrams, Sugar 4 grams

GREEN BEAN CASSEROLE KICKED UP

Green Bean Casserole Kicked Up image

This isn't your typical Green Bean Casserole. This has onion, celery and cheese mixed into the green beans then topped with your french fried onion rings

Provided by kzbhansen

Categories Onions

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

4 (15 ounce) cans green beans or 4 (15 ounce) cans French style green beans
6 ounces mushrooms, diced (I LOVE baby bellas)
1 cup onion, diced
1 cup celery, diced
2 -3 tablespoons garlic, diced fine
8 ounces monterey jack and cheddar cheese blend, shredded
1 (13 ounce) can cream of mushroom soup
1 (13 ounce) can cream of celery soup
2 (6 ounce) cans French fried onion rings
2 tablespoons butter
2 tablespoons olive oil
kosher salt
pepper

Steps:

Preheat oven to 350°F.
Melt butter and olive oil over medium high heat in a large frying pan.
Add onions, celery, garlic and mushrooms,1 tsp of the salt.
1/2 teaspoons pepper.
Saute about 5-6 minutes until the vegetables have softened.
Add both cans of soup. Mix well and remove from heat.
Rinse the green beans well and set in colander to drain.
In a large bowl, combine the green beans, shredded cheese and soup/veggie mix. Add 1/2 of your fried onion rings.
Pour mixture into a buttered casserole dish and bake for 30 minutes.
Remove from oven and top with the remaining onion rings.
Put back in oven for about 5-10 minutes until the onions have browned slightly.

Nutrition Facts : Calories 423.1, Fat 26.9, SaturatedFat 12, Cholesterol 50.6, Sodium 1018.6, Carbohydrate 33.3, Fiber 9.1, Sugar 13.2, Protein 17.8

Tips:

Mise en place: Before you start cooking, have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
Use fresh, high-quality ingredients: The better the ingredients, the better the dish will taste. Look for fresh, in-season produce and high-quality meats and seafood.
Season your food liberally: Don't be afraid to use salt and pepper. These basic spices can really enhance the flavor of your dish.
Cook your meat to the proper temperature: Use a meat thermometer to ensure that your meat is cooked to the proper internal temperature. This will help to prevent foodborne illness and ensure that your meat is tender and juicy.
Don't overcrowd your pan: When you're cooking meat, don't overcrowd the pan. This will prevent the meat from cooking evenly and will make it more likely to stick to the pan.
Let your meat rest before slicing: After you cook your meat, let it rest for a few minutes before slicing. This will help the juices redistribute throughout the meat, making it more tender and flavorful.

Conclusion:

These recipes are a great way to add some variety to your weeknight dinner routine. They're all easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give one of these recipes a try. You won't be disappointed!