Recipe
Tender Without Parboiling! [Stir-Fried Green Beans and Ground Pork with Egg] Made in One Skillet
![Tender Without Parboiling! [Stir-Fried Green Beans and Ground Pork with Egg] Made in One Skillet](https://img.youtube.com/vi/0cIxIYuW4wY/hqdefault.jpg)
Ingredients
- Greenbeans: 1 pack (100g)
- Eggs:2
- Groundpork: 150g
- Vegetableoil: 2 tsp + 2 tsp
- [A]Sugar: 1 tsp
- [A]Salt: a pinch
- [B]Water: 1–2 tbsp
- [B]Sake: 1 tbsp
- [B]Soy sauce: 1 tbsp
- [B]Sugar: 1 tsp
About "Stir-Fried Green Beans and Ground Pork with Egg"
The key to this recipe is pan-searing the green beans in a generous amount of oil without parboiling, which coaxes out their natural sweetness and makes them incredibly tender. The ground pork is kneaded right in its packaging through the plastic wrap to create a chunky, satisfying texture. Slightly sweet scrambled eggs are cooked to a soft-curd stage and folded back in at the end to add volume. Seasoned with a sweet and savory soy-based sauce, this dish pairs perfectly with steamed rice or a cold beer. It's a quick, satisfying one-pan meal that delivers maximum flavor with minimal cleanup.
Introduction to きじまごはん 【料理家きじまりゅうた公式チャンネル】 →
Video Timestamps
Tips for Making "Stir-Fried Green Beans and Ground Pork with Egg"
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Prep (Green Beans)
- Align the stem ends of the green beans and slice them off all at once for efficiency, then cut them in half.
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Prep (Eggs)
- Whisk the eggs thoroughly until the whites are fully broken up. Adding 1 tsp sugar and a pinch of salt ensures a fluffy, sweet finish.
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Prep (Pork)
- Peel back the wrap of the tray, salt the pork, replace the wrap, and knead it through the plastic. Creating a rough patty shape yields chunky, satisfying bites.
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Heat (Eggs)
- Heat 2 tsp oil. Once hot enough to cook egg instantly, pour in the mixture, stir in large strokes, and remove while still softly scrambled.
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Heat (Green Beans)
- Sear in 2 tsp oil for about 4 minutes. Patiently cooking until wrinkled and lightly charred makes them tender and concentrates their sweetness.
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Cooking Order
- The standard method is to push the seared beans aside and cook the pork in the cleared space. If that's tricky, transfer the beans to a plate first.
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Seasoning
- Add 1 tbsp sake, 1 tsp sugar, and 1 tbsp soy sauce in order. If too dry, add 1–2 tbsp water to keep it saucy so the flavors blend well.
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Finishing
- Fold the scrambled eggs back in at the end; they will absorb the remaining juices and puff up. Gently toss everything together quickly.
Ingredients for "Stir-Fried Green Beans and Ground Pork with Egg"
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How to Make "Stir-Fried Green Beans and Ground Pork with Egg"
- 1
Align the stem ends of the green beans on a cutting board and slice them off all at once. Then, cut the beans in half.
- 2
Crack 2 eggs into a bowl and whisk thoroughly until the whites are completely broken up. Add 1 tsp sugar and a pinch of salt (A), then mix well.
- 3
Peel back the plastic wrap of the ground pork tray slightly, sprinkle with a pinch of salt, replace the wrap, and press down firmly with your hands to knead the meat inside the package into a rough patty shape.
- 4
Heat 2 tsp of vegetable oil in a skillet. Once it's hot enough that a drop of egg from your chopsticks cooks instantly, pour in the egg mixture all at once. Stir in large strokes from the edge inward, and as soon as it is softly scrambled, remove and transfer it back to the bowl used for whisking.
- 5
Add another 2 tsp of vegetable oil to the same skillet and heat it up. Add the green beans and cook for about 4 minutes, rolling them occasionally, until the surfaces are wrinkled and lightly browned.
- 6
Once the green beans are cooked through, push them to the back of the skillet to clear a space, and add the ground pork to the front. Stir-fry, breaking it up slightly with a spatula, until browned.
- 7
When the pork is mostly browned, add 1 tbsp sake to cook off the alcohol. Next, add 1 tsp sugar and 1 tbsp soy sauce. If the liquid evaporates too quickly, add 1–2 tbsp of water to keep it saucy.
- 8
Toss the green beans from the back and the pork in the front together to combine.
- 9
Return the scrambled eggs to the skillet. Gently break them up with chopsticks or a spatula while tossing everything together quickly. Transfer to a plate and serve.
Detailed Commentary on "Stir-Fried Green Beans and Ground Pork with Egg"
* Content organized by topics from the video.
Align and Cut the Green Bean Stems All at Once!
First, let's prep our star ingredient: the green beans. One pack is about 100g, which is roughly a handful. Since green beans aren't always the cheapest vegetable, let's treat this 100g with care to make it delicious. For a prep shortcut, align the stem ends of the beans neatly on your cutting board using the flat of your knife. Once aligned, slice off the stems all at once. This efficient trick gets the job done in a single motion. After trimming, line them up again and cut them in half. Keeping them slightly long gives them a great presence in the finished dish.
Cooking Fluffy, Slightly Sweet Eggs
We'll use 2 eggs to complement the green beans. Since green beans don't add much bulk on their own when stir-fried, cooking the eggs to a fluffy texture helps bulk up the dish. Crack the eggs into a bowl and whisk thoroughly with chopsticks until the whites are completely broken up. Add 1 tsp of sugar and a pinch of salt. Fluffy eggs taste incredibly delicious with a touch of sweetness! Heat 2 tsp of vegetable oil in a skillet. Once it's hot enough that a drop of egg on your chopsticks sizzles and sets instantly, pour in the egg mixture. Stir in large strokes from the edge to incorporate the oil, and as soon as it's softly scrambled, remove it immediately. Returning it to the same bowl you whisked it in saves on washing up!
Searing Beans and Kneading Meat in the Pack
Add another 2 tsp of vegetable oil to the skillet and heat it up. Before cooking the meat, we'll toss in the green beans. The key to this recipe is searing the beans in a generous amount of oil without parboiling to bring out their savory aroma. While the beans are searing, prepare 150g of ground pork. Peel back the plastic wrap of the store-bought tray slightly and sprinkle with a pinch of salt. Replace the wrap, and press and knead the meat firmly right through the plastic. By kneading it in the package to develop some stickiness and form a rough, rustic patty, the pork will cook into chunky, satisfying bites rather than fine crumbles.
Sear the Green Beans Until Wrinkled
Back to the green beans in the skillet. Cook them for about 4 minutes, coating them in oil and rolling them occasionally. The secret is to be patient until the skins look wrinkled and take on a nice, light char. Searing them slowly like this makes them incredibly tender while evaporating excess moisture to concentrate their natural sweetness. This dry-seared style is absolutely delicious! Once the beans are perfectly cooked, push them to the back of the skillet to clear a space. Place the kneaded ground pork in the front, spread it out, and stir-fry with a spatula, breaking it up slightly to get a nice brown sear.
Seasoning and Folding the Eggs Back In
Once the pork is mostly browned, it's time to season. First, add 1 tbsp of sake to eliminate any gamey odor, add depth, and let the alcohol cook off. Next, add 1 tsp of sugar and 1 tbsp of soy sauce. Depending on your pan's heat, the liquid might evaporate quickly, so add 1–2 tbsp of water if needed. Keeping it slightly saucy helps the flavors coat everything evenly. Now, toss the green beans from the back and the pork together. Finally, return the softly scrambled eggs to the pan. The eggs will absorb the remaining juices and puff up beautifully. Gently break them up with chopsticks or a spatula, toss quickly, and you're done!
Amazingly Sweet and Tender Green Beans!
Plate your stir-fried green beans, pork, and egg, and enjoy it while it's hot! Start with the star of the dish: the green beans. One bite, and you'll be amazed by how tender and sweet they are, especially considering they weren't parboiled. Searing them slowly coaxes out their natural sweetness and adds a wonderful roasted aroma. While crisp-tender boiled beans are great, this slow-cooked tenderness is truly special. The chunky, sweet-savory ground pork and fluffy, sweet eggs cling beautifully to the beans, creating a perfect harmony of flavors. This bold seasoning makes it an incredible side dish for steamed rice, and it's equally fantastic as a snack with a cold beer.
Pro-Tips and Ingredient Recap
Finally, let's recap the key points and ingredients. The most important tip is to sear the green beans slowly. In the video, we cooked the beans and pork simultaneously in the same skillet. However, if multitasking in one pan feels a bit overwhelming, don't worry! Simply sear the green beans first, transfer them to a plate, cook and season the pork, and then return the beans and eggs to the pan at the end. This step-by-step approach is completely stress-free and foolproof. For ingredients, you'll need 1 pack (100g) of green beans, 150g of ground pork, 2 eggs, plus sake, soy sauce, sugar, salt, water, and vegetable oil. Give it a try at home!
About きじまごはん 【料理家きじまりゅうた公式チャンネル】
きじまごはん 【料理家きじまりゅうた公式チャンネル】
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