Ground Pork and Green Bean Stir fry

This Ground Pork and Green Bean Stir fry is a Mapo Tofu inspired dish made with simple Asian ingredients concocted to substitute Chili Bean paste. It’s slightly sweet, mildly spicy and full of flavor!

This stir-fry dish is a product of my attempt at making a Chinese-Szechuan inspired dish called minced/ ground pork with chili bean sauce. Its popular variation, which you’re probably more familiar with, is Mapo tofu.

OMG! I love that stuff! It’s spicy, salty and pungent. It never fails to make me wipe out two cups of rice 🙂

Chili bean sauce is widely available here in Singapore but not in the Philippines, as far as I’m aware. So if you are craving for a Mapo Tofu kind-of flavor and don’t have Chili Bean paste at hand then this recipe might be for you. It’s a milder version of it of course with an option of making it really spicy.

Love Asian flavors? Try these out!
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Misua Soup with Sesame Pork Meatballs
Pork Asparagus in Oyster Sauce

Ground Pork and Green Bean Stir fry Ingredients

Spicy, salty, pungent and pack with bold Asian Flavors

• shrimp paste (bagoong-alamang)
• oyster sauce
• soy sauce
• sweet chili sauce
• white sugar
• white vinegar
• red chili (optional)
• tomato (for color)

Print Recipe

Ground Pork and Green Bean Stir fry

This Ground Pork and Green Bean Stir fry is a Mapo Tofu inspired dish made with simple Asian ingredients concocted to substitute Chili Bean paste. It's slightly sweet, mildly spicy and full of flavor!

Prep Time5 mins

Cook Time15 mins

Course: Main Course

Cuisine: Asian, Filipino

Keyword: sweet and mildly spicy, Szechuan

Servings: 2 servings

Author: Mella

Ingredients

• cooking oil canola or vegetable
• 4 cloves garlic finely chopped
• 1 small onion finely chopped
• 1 tomato chopped
• 200 grams ground pork
• 300 grams fresh green beans ends trimmed, cut into two equal pieces
• 1/2 cup water
• 1 piece red chili optional

Sauce

• 3 teaspoons shrimp paste bagoong-alamang, I love barrio fiesta
• 1 tablespoon oyster sauce
• 2 teaspoons soy sauce
• 2 teaspoons sweet chili sauce I used Thai chili sauce
• 1 teaspoon white sugar
• 1 1/2 teaspoon white vinegar

Instructions

• Mix all sauce ingredients in a bowl. Whisk until sugar is completely dissolved.
• Heat oil in a skillet over high heat. When the oil is shimmering, add garlic and onion. Tossed until softened, about two minutes.
• Add pork. Cook, stirring occasionally, until no longer pink. Stir-in tomatoes and chili (if using); continue cooking until softened. Reduce heat to medium, pour sauce and simmer for 2 minutes until fragrant.
• Pour water. Simmer for 5 minutes until meat is soft and moist. Add green beans. Stir until all ingredients are well combined. Cook for 4 to 5 minutes until beans are tender-crisp. Serve with warm rice. Enjoy!

Last Updated on July 18, 2019