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Pork With Green Beans & Mushrooms

Pork With Green Beans & Mushrooms recipe image
This quick and flavorful stir-fry combines shredded pork with fresh green beans and sliced mushrooms for a satisfying meal. The dish is seasoned with soy sauce and thickened with a cornstarch slurry to create a rich, glossy gravy that coats every bite. It&# 226;€™s a versatile weeknight dinner that comes together in under 30 minutes. The combination of textures—crisp-tender beans, soft mushrooms, and tender pork—makes it a crowd-pleaser. Serve it over steamed rice or noodles for a complete, comforting meal that balances savory flavors with fresh vegetables.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 5
Calories: 94.2
Description
This quick and flavorful stir-fry combines shredded pork with fresh green beans and sliced mushrooms for a satisfying meal. The dish is seasoned with soy sauce and thickened with a cornstarch slurry to create a rich, glossy gravy that coats every bite. It&# 226;€™s a versatile weeknight dinner that comes together in under 30 minutes. The combination of textures—crisp-tender beans, soft mushrooms, and tender pork—makes it a crowd-pleaser. Serve it over steamed rice or noodles for a complete, comforting meal that balances savory flavors with fresh vegetables.
Ingredients
  • 4 cup Green beans, fresh or frozen
  • 1 1/2 cup Sliced fresh mushrooms
  • 1 cup Shredded pork
  • 1 medium Onion, sliced
  • 1 tablespoon Soy sauce
  • 3/4 cup Water
  • 3 tablespoons Oil
  • 1 1/2 tablespoons Corn starch, dissolved in 1/2 cup Water
  • to taste Salt
Directions
  1. 1
    Prepare all ingredients: slice the onions, ensure mushrooms are sliced, and trim green beans if using fresh.
  2. 2
    Place oil in a wok or large skillet and heat over medium-high heat.
  3. 3
    Add the shredded pork and sliced onions to the wok. Stir-fry for 2 minutes until the pork is lightly browned and onions begin to soften.
  4. 4
    Add soy sauce, green beans, salt, and 3/4 cup of water to the wok.
  5. 5
    Cover the wok and cook for 6 minutes, lifting the lid occasionally to stir the ingredients to ensure even cooking.
  6. 6
    Add the sliced mushrooms to the wok. Cover and cook for another 3 minutes, stirring once or twice to mix.
  7. 7
    In a small bowl, dissolve cornstarch in 1/2 cup of water.
  8. 8
    Uncover the wok, pour in the cornstarch solution, and stir continuously until the sauce thickens into a gravy.
  9. 9
    Remove from heat and serve immediately.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 94.2kcal
% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 18.9mg1%
Total Carbohydrate 19.8g7%
Dietary Fiber 7.4g30%
Sugars 9.7g
Protein 7.1g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ingredient Substitutions: Ground beef or chicken may be substituted for the shredded pork. Canned mushrooms (1 cup) can be used in place of fresh mushrooms if needed.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water to restore the sauce consistency.

Tip: If using frozen green beans, there is no need to thaw them beforehand; they will cook perfectly in the covered wok.

Keywords: pork, green beans, mushrooms, stir fry, soy sauce, quick dinner, vegetables, wok, savory, easy recipe, weeknight meal, cornstarch gravy, onion, healthy, family dinner
Read it online: https://www.chefs-mate.com/recipe/pork-with-green-beans-mushrooms/