Stir-Fried Green Beans with Pork and Chili

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Crisp green beans tossed with savory pork and spicy dried chilies in a quick, aromatic stir-fry perfect for rice. This asian ready in about 25 minutes pairs cut into thin strips pork tenderloin, crumbled dried red chilies, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, trimmed and cut into 1-inch pieces green beans
• 1/2 lb, cut into thin strips pork tenderloin
• 3, crumbled dried red chilies
• 3 tbsp, minced garlic
• 2 tbsp soy sauce
• 1 tbsp rice wine
• 1 tbsp sugar
• 2 tbsp vegetable oil
• 1 tbsp, mixed with 2 tbsp water cornstarch

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat. Add 1/2 lb sliced pork tenderloin and stir-fry for 3-4 minutes until browned and cooked through. Remove and set aside.
2. Step 2: Add 3 tbsp minced garlic to the same wok and stir-fry for 30 seconds until fragrant. Add 1 lb cut green beans and stir-fry for 2 minutes.
3. Step 3: Add 3 crumbled dried red chilies, 2 tbsp soy sauce, 1 tbsp rice wine, and 1 tbsp sugar. Stir-fry for 1 minute.
4. Step 4: Return the cooked pork to the wok, add 1 tbsp cornstarch mixed with 2 tbsp water, and stir-fry for 1 minute until the sauce thickens and coats the vegetables and pork.