Japanese green beans with minced pork


I love Japanese food especially in the summer as its flavours are light. I have been making this for a long time but realise I haven’t posted the recipe. A great way to use up the plentiful beans at this time of year – and so simple. Serve with plain rice, soba noodle salad or on its own!

Serves 3-4

  • 500 g green beans
  • 40 g leek or spring onion
  • 15 g fresh ginger, peeled and julienned
  • 2 garlic cloves, peeled and sliced
  • vegetable oil for frying
  • 200 g minced pork
  • 30-45 ml soy sauce
  • fresh or dried red chillis to taste (sliced)
  • sesame oil to taste


  • Prepare the green beans, lightly cook in boiling water, then rinse under cold running water.

  • Drain the beans, pat-dry and cut diagonally into easy-to-eat pieces.

  • Finely chop the leek/spring onion, ginger and garlic.

  • Put a little oil in a frying pan over a high heat. Add the chopped leek, ginger and garlic, allowing the flavours to infuse in the oil, then add the minced pork and red chilli and stir-fry.

  • Add the green beans, then add soy sauce to taste.

  • Continue to cook until the beans have heated through. Add a little sesame oil to taste

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