Pork with green beans and vegetables
A quick dish of pork, green beans, cabbage, and sprouts, cooked in a pan and served with rice.
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
Nutrition
per serving- kcal
- 427
- Protein
- 24 g
- Fat
- 25 g
Ingredients
for 4 servings- pork tenderloin340 g
- garlic3 pcs
- grated fresh ginger2 tsp
- water160 ml
- soy sauce60 ml
- sweet fruit sauce60 ml
- five-spice powder1 tsp
- hot chili pepper0.5 tsp
- red onion1 pcs
- green beans230 g
- white cabbage340 g
- cilantro15 g
- vegetable oil65 ml
- bean sprouts230 g
- sesame oil2 tsp
- saltto taste
- black pepperto taste
Method
8 stepsFreeze the pork slightly for 30 minutes to make it easier to slice. Cut the meat into slices about 2 cm thick, season with salt and pepper.
Mix the minced garlic, ginger, water, soy sauce, fruit sauce, five-spice powder, and chili pepper in a small container.
Cut the onion into thin half-rings, the green beans into 4 cm pieces, and the cabbage into small squares. Chop the cilantro.
Heat a skillet with some of the oil over high heat. Sauté the onion until soft, add the beans, and cook until al dente (about 4 minutes). Transfer the vegetables to a separate bowl.
Add a little more oil to the skillet, sauté the cabbage for 2 minutes, add the bean sprouts, and cook for another 30 seconds. Transfer to the rest of the vegetables.
In the same skillet, brown the pork in batches until golden, adding oil as needed.
Return all the vegetables and meat to the skillet, pour in the prepared sauce, and bring to a boil, stirring constantly. Heat everything together for a minute.
Remove from heat, add the cilantro and sesame oil, season with salt if needed, and serve with boiled rice.