Archive of BBC Food Recipes

Green beans wok-tossed with spicy pork and a slow chilli burn

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Saturday Kitchen


  1. Trim the tops of the beans and cut into 15cm (6in) lengths.

  2. Cook the beans in simmering salted water for two minutes.

  3. Drain and cool under cold running water.

  4. Mix the minced pork with the soy sauce, cornflour, sugar, sea salt and freshly ground black pepper.

  5. Heat one tablespoon of the vegetable oil in a wok. When the oil is hot add the beans and stir-fry quickly with a pinch of salt for one minute until wrinkled.

  6. Remove the beans and reheat the wok, adding the remaining vegetable oil and the garlic cloves.

  7. When hot, discard the garlic (it will have flavoured the oil sufficiently) and add the pork mixture. Stir-fry quickly for three minutes until it darkens.

  8. Add the rice wine and chilli oil and stir through.

  9. Return the beans to the sauce and stir-fry briefly until mixed.

  10. Serve with plenty of steamed rice.


  • 450g/1 lb green beans or long snake beans
  • 200g/7oz minced pork
  • 1 tbsp soy sauce
  • ½ tsp cornflour
  • 1 tsp sugar
  • 3 tbsp vegetable oil
  • 2 garlic cloves, peeled and squashed
  • 1 tbsp Chinese rice wine
  • ½ tsp of chilli oil or less, to taste
  • sea salt and freshly ground black pepper

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Green beans wok-tossed with spicy pork and a slow chilli burn

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