Chinese-American · main

Ground Pork and Green Bean Stir-Fry

Ground Pork and Green Bean Stir-Fry reads umami 6.7, richness 5.5 and salinity 4.7 on Palate's 0–10 flavor X-ray — a Chinese-American main, about 17 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 6.7 · Richness 5.5 · Salinity 4.7 · Sweetness 4.4 · Allium 3.9 · Nutty 3.5 · Heat 2.8 · Funk & Ferment 2.5 · Warm Spice 2.4 · Herbaceous 2.3 · Sourness 1.5 · Earthy 1.3 · Fruity 1.3 · Floral 1.3 · Bitterness 1.1 · Citrus 0.8

What's in it (15)

Time & effort: about 17 min · effort: involved

Nutrition (per 100 g, engine-estimated): 157 kcal, 6.6 g protein, 7 g fat, 17.6 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

  1. In a small bowl, whisk together the soy sauce, dry sherry, sugar, cornstarch, and chicken broth until the cornstarch is fully dissolved; set the sauce aside.
  2. Heat 2 tablespoons of the vegetable oil in a large nonstick skillet or wok over high heat until shimmering. Add the green beans in a single layer and cook, tossing every minute or so, until they're blistered and blackened in spots and just tender-crisp, 7-8 minutes. Transfer the beans to a plate.
  3. Add the remaining 1 tablespoon oil to the skillet and set over medium-high heat. Add the ground pork and cook, breaking it into small crumbles with a spatula, until deeply browned and just cooked through, 5-6 minutes (internal temperature 160 F); drain off all but about 1 tablespoon of fat.
  4. Push the pork to the side, add the garlic, ginger, and scallion whites to the cleared space, and cook, stirring, until fragrant, about 30 seconds.
  5. Stir the chili garlic sauce into the pork and aromatics and cook, stirring, until it darkens slightly and smells toasted, about 30 seconds.
  6. Return the green beans to the skillet, re-whisk and pour in the sauce, and cook, tossing constantly, until the sauce thickens to a glossy coat on everything, 1-2 minutes.
  7. Remove from the heat, stir in the sesame oil and scallion greens, and season with salt to taste.
  8. Serve immediately over the rice.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.