Pork & Green Bean Stir-Fry

Pork & Green Bean Stir-Fry

A pork stir fry and green beans that packs an amazing flavor punch with just a few ingredients.

This gluten-free stir-fry takes inspiration from Japanese cuisine, ditching the soy sauce for another umami-rich ingredient, teriyaki sauce.

What is teriyaki sauce? In Japanese teri means shiny, and yaki means fried or grilled. This umami* rich magical sauce turns almost any ingredient into appetizing deliciousness instantly.


*Umami means “pleasant savory taste” in Japanese.


Pork & Green Bean Stir-Fry

1 (about 3/4 pound) pork tenderloin, trimmed of excess fat

Coarse salt

2 tablespoons teriyaki sauce

1 tablespoon rice vinegar

1 teaspoon sugar

3 teaspoons vegetable oil

2 tablespoons minced, peeled peeled fresh ginger

1/8 to 1/4 teaspoon red-pepper flakes

1 pound green beans, trimmed and cut crosswise into 2-inch pieces

1 red bell pepper, ribs and seeds removed, cut into thin strips

1/3 cup dry-roasted peanuts, chopped

Cooked white rice, for serving (optional)

Cut pork diagonally into 1/4-inch thick slices; cut each slice lengthwise in half. Season with 1/2 teaspoon salt. In a small bowl, mix soy sauce, vinegar, and sugar; set sauce aside.

Heat 1 teaspoon oil in a large skillet over medium-high. Add half the ginger, pepper flakes, and pork; cook, stirring, until pork is no longer pink, about 3 minutes. Transfer to a plate. Repeat, cooking remaining ginger, pepper flakes, and pork in another teaspoon oil; transfer to plate.

Meanwhile, cook green beans in a medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain; dry with paper towels.

Add remaining teaspoon oil to the skillet. Add beans, bell pepper, and 2 tablespoons water; cook over high heat, stirring often, until peppers are tender, about 2 minutes.

Pork & Green Bean Stir-Fry

Add peanuts, pork mixture, and reserved sauce. Cook, stirring, until pork is coated, about 1 minute. Serve immediately, over rice, if desired.


Try these deliciously yummy stir-fries.


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Teriyaki Bacon Wrapped Green Beans

Teriyaki Bacon Wrapped Green Beans

Make easy Teriyaki bacon wrapped green beans for an appetizer or delicious side dish.

These bacon bundles are something your family and friends will love and the kids can’t help but gobble them up.

Teriyaki Bacon-wrapped green beans are brushed with a thick teriyaki sauce including garlic and brown sugar.

Teriyaki Bacon Wrapped Green Beans

1/2 pound green beans, fresh, ends cut and snapped

6 bacon strips, cut in half

3/4 cup teriyaki sauce

3 tablespoons brown sugar, packed

1 tablespoon sesame seeds, for garnishing

Preheat oven to 350 degrees

Grease a 13 x 9 baking pan.

Cut raw bacon strips in half. Roll 3 green beans in bacon. Continue to roll beans until finished. Should have 12 bundles.

Teriyaki Bacon Wrapped Green Beans

Heat a small saucepan over medium heat. Add teriyaki sauce, brown sugar and stir together until mixed well.

Bring to a light boil and remove from heat. Spoon sauce over bacon wrapped beans.

Teriyaki Bacon Wrapped Green Beans

Place baking pan in preheated oven 30 minutes or until bacon is done.

Teriyaki Bacon Wrapped Green Beans

Plate as a side dish or an appetizer served with extra sauce and sesame seeds.


Try these bacon wrapped recipes. All are deliciously yummy and guaranteed to please.


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Mediterranean Potato Salad

Mediterranean Potato Salad

This Mediterranean Inspired potato salad is a refreshing alternative to traditional potato salad.

This salad starts by swapping the mayo for a light vinaigrette chock-full of deliciousness to coat the potatoes with Mediterranean flavor.

It’s perfect for picnics pot locks, family gatherings, brunch or tailgating.

If you make this potato salad ahead of time, you can allow the vinaigrette time to infuse the potatoes and other ingredients with its delicious Mediterranean flavor.


Try These NonTraditional Potato Salads


Mediterranean Potato Salad

1 1/2 pounds peewee or little potatoes, purple, red and brown, scrubbed clean and cut in half

1 teaspoons Himalayan salt, divided

1 1/2 cups fresh green beans, trimmed and cut in half

1/4 cup roasted red pepper strips, chopped into bite-size pieces

1⁄4 cup shallots, minced

1/2 cup Kalamata olives, pitted, sliced

1/2 cup parsley leaves, roughly chopped

1/2 cup cherry or grape tomatoes, sliced into halves

Himalayan salt and black pepper to taste

The Dressing

2 tablespoons dijon mustard

1⁄3 cup apple cider vinegar

1⁄3 cup extra virgin olive oil

1 teaspoon fresh thyme leaves

Add the potatoes to a stock pot and cover with water to an inch above the level of potatoes. Add 1 ½ teaspoons salt, cover, and place on the stove top over high heat. Bring to a boil. Once boiling, remove the lid and cook for 5 minutes.

Next add the green beans and boil for another 5 minutes. When done, potatoes should pierce easily with a fork. Check frequently. Drain and spread potatoes and green beans on a baking sheet to cool for approximately 10-15 minutes.

You can speed up cooling by placing them in the refrigerator if you have the space.

While the potatoes and green beans cook, make the vinaigrette.

In a small bowl whisk together the mustard, vinegar, olive oil, thyme, and ½ teaspoon salt. Taste and adjust salt if needed.

In a large bowl toss the red pepper, shallots, olives, parsley, and tomatoes with 1/4 cup of the vinaigrette to start. Add more as you see fit, making sure the vinaigrette coats the salad ingredients well.

Once the potatoes and green beans have cooled to room temperature, add to the bowl and gently toss.

Mediterranean Potato Salad

Season with salt and pepper to taste and refrigerate for at least 30 minutes before serving.

Serve as is or with optional toppings. Such as feta or goat cheese crumbles, chopped cooked bacon, chopped fresh herbs such as dill, thyme or chives.

This Mediterranean Potato Salad will pare well with this Greek Grilled Chicken.


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Bacon Wrapped Green Beans

Bacon Wrapped Green Beans

Bacon Wrapped Green Beans

A fast and easy to bring together dish of fresh green beans wrapped in smoked bacon and covered in a brown sugar sauce.

This dish is an excellent addition to your dinner table as a side dish.


More Excellent Side Dishes For Your Main Dish Tonight

Parmesan Roasted Cauliflower

Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries


When buying fresh green beans they should be firm and should snap when bent in half.

You’ll want to trim both ends off before wrapping them in bacon. You can cut the pods to shorter lengths, as well.

Frozen or canned green beans will not work with this recipe.

French green beans called haricots verts, are a more slender bean pod then regular green beans. But they will work just fine with this recipe.

Bacon Wrapped Green Beans

1 pound green beans, fresh and ends snipped

16 oz. bacon, hardwood smoked with maple flavoring

1 cup brown sugar, packed

½ cup butter (2 sticks), melted

Preheat oven to 350 degrees

Mix brown sugar and melted butter in a small bowl.

Grease a 13 x 9 baking pan.

Cut raw bacon strips in half. Roll 3-4 green beans in bacon. Continue to roll beans until baking dish is full.

Pour brown sugar mixture over wrapped beans. Place in oven 30 minutes or until bacon is done.

Pork & Green Bean Stir-Fry With Sweet Potato Fried Rice

Riced Vegetables as the name implies are made from 100% vegetables.

The vegetable used is chopped up into tiny rice-sized pieces.

The most common vegetable used is cauliflower.

Riced vegetables are grain-free, gluten-free, low calorie and can be prepared with or without sauce or seasoning.

Riced vegetables are incredibly versatile. They can be enjoyed alone or in a recipe.

Using riced vegetables instead of white rice is a great way to add additional vegetables to your meals.


Read more about the Good Reasons To Eat Your Fruits And Vegetables Every Day


Pork & Green Bean Stir-Fry with Sweet Potato Fried Rice

For the sweet potato rice

2 large sweet potatoes peeled,

1/2 tablespoon coconut oil

1 small white onion diced

Black pepper

4 eggs beaten

2 teaspoons soy sauce


Reserved Sauce

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 teaspoon honey or coconut sugar

Mix in a small bowl and set aside until needed.


For the pork and beans

1 pound pork tenderloin

Himalayan salt

2 teaspoons coconut oil

1 tablespoon peeled minced fresh ginger

1 tablespoon minced garlic

¼ teaspoon red pepper flakes

1 pound green beans trimmed and cut crosswise into 2” pieces

Prep the green beans

Cook the green beans in a steamer pot in a until crisp-tender, about 4 minutes. Remove steamer insert with beans and set aside.

Prep the rice

Shredded sweet potato in a food processor using insert. Next remove shredder insert and place blade.

Add shredded sweet potatoes and pulse on chop until rice-like and set aside.

Heat the coconut oil up in a large skillet. Once shimmering, add the onions and cook until translucent, about 5 minutes.

Add the sweet potato rice, season with pepper, and stir until sweet potato is no longer crunchy, about 5 minutes.

Push the rice to the sides of the pan to create a cavity in the center to drop the eggs in.

Stir the eggs and let cook until scrambled and then combine with the rice.

Drizzle with the soy sauce, stir well to combine, and set the rice aside and cover to keep warm.

Pre the pork

Cut the pork diagonally into 1/4-inch thick slices and then cut each slice lengthwise in half. Season with salt.

In a small bowl, mix together the soy sauce, vinegar, and honey and set the sauce aside.

Heat 1 teaspoon of the coconut oil in a large skillet over medium-high.

Once oil is shimmering, add the ginger, garlic, pepper flakes, and pork.

Cook, stirring, until pork is no longer pink, 5-7 minutes.

Once pork is done cooking, add the green beans to the skillet with the pork and reserved sauce and cook over high heat, stirring often, until beans absorb the sauce, about 2 minutes.

Divide the sweet potato rice into bowls and top with the pork and green beans. Serve immediately.

Like riced sweet potatoes – then you’ll love a spaghetti style Goan Coconut Chicken Curry with Spiraled Sweet Potato.


Green Curry Chicken

Green Curry Chicken

Most curry dishes use a curry paste which is a pureed blend of beautiful smelling or aromatic spices, herbs, and vegetables. It is widely used as an ingredient in the cuisines of many cultures to make curries, stews, and other dishes. Most of the time though, Indian food comes to mind when you talk about curry. There are many different types of curry pastes, and each country’s blend has a distinct flavor.

The common spices used are cinnamon, allspice, nutmeg, cloves, coriander, cardamon, cumin, fenugreek, fennel, ginger, garlic, lemongrass, and onion. The base ingredient to start a curry paste is turmeric, which makes a yellow curry. Red pepper is added to make a red curry, and cilantro is added to make a green curry paste.

Using all of these ingredients makes for a healthy meal. To learn more about the healthy side of these culinary spices link here – Spice and Herbs Benefits -.

Our featured recipe uses green curry, and here is what you will need.

1 lb. rice noodles, cooked

1 pound (1-inch) cubed chicken breast tenders

½ lb. cut green beans, steamed

2 cups tricolor pre-chopped bell pepper mix

Oils to Use for Healthy Cooking - avocado oil or coconut oil2 to 3 teaspoons green curry paste

1 (14-ounce) can light coconut milk, divided

Cooking oil, avocado oil or coconut oil ————->

Steam green beans first, about 5 minutes, then remove steaming basket and use boiling water to cook rice noodles according to package directions. Set both aside when done. Rinse rice noodles when cooked.

 

Chicken cooking in coconut oil and green curry sauce - Green Curry ChickenHeat a large nonstick skillet over medium-high heat. Coat pan with cooking oil. Add chicken to pan and sauté 4 minutes or until chicken is lightly browned. Stir in curry paste and cook 1 minute more, stirring frequently.

Meat and Vegetable Mix for Green curry Chicken

Stir in 1 cup coconut milk and bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is done, stirring occasionally.

Stir in bell pepper mix, and remaining coconut milk. Cook 3 minutes or until peppers are tender. Add steamed green beans and mix in. Add ½ teaspoon of Himalayan salt (optional).

showing the details of the Meat and Vegetable Mix for Green curry ChickenThere are 3 rules to a good meal. Besides flavor and smell, can you SEE what else makes a good meal appealing? Leave a comment below to let us know if you can guess the third rule of a good meal.

Green Curry ChickenPlate the rice noodles and top with Green Curry Chicken. If you wish top that with cilantro or with fresh basil as we did here. If you find the rice noodles to sticky, just take a plate one serving at a time and run warm water over it. Shake it dry and plate it. Enjoy!!

 

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