Green Beans With Pork and Oyster Sauce

| May 22, 2011 | 0 Comments

Sunday mornings are meant for sleeping in. Lazy. Quiet. Except for the smell of bacon fat slowly teasing my nose. I don’t have to hear it frying in the kitchen to know what it is. Smoky, sweet, salty. I can smell it upstairs. Down the hall. Through closed doors.

There must be some deep human connection to pork and more particularly pork fat as food. Collard greens would not be at their best without the accompanying flavor of pork fat. It’s not just in American cooking; in the Far East, pork and pork fat are used sparingly to flavor simple vegetables dishes. One of my favorite dishes from my childhood in Thailand and Singapore is green beans stir-fried with ground up or fatty chunks of pork, a little oyster sauce and hoisin sauces. It’s simply delicious. I have no idea why you never see it on a menu here in the U.S.

Maybe it’s considered too banal for the American palate. I just love it. The marriage of sweet crunchy beans with savory pork and oyster and hoisin sauce. Go ahead, give it a shot. And find out what you’ve been missing. It makes a delicious companion to another stir-fried dish like chicken with cashew nuts or chicken with mangoes.

Green Beans with Pork and Oyster Sauce

Serves 4 when accompanied by another stir-fried dish


  1. 2 tablespoons (30 ml.) oil
  2. Half a pound (227 g.) fatty ground pork
  3. 1 pound (454 g.) green beans, washed, stems removed
  4. 3 tablespoons (45 ml.) oyster sauce
  5. 3 tablespoons (45 ml.) hoisin sauce
  6. 3 tablespoons (45 ml.) water


  • Heat oil in wok over high heat. Add ground pork and use a spoon or spatula to break it into pieces, and cook until it begins to brown.
  • Add green beans, oyster sauce, hoisin sauce and water, and stir until beans and pork are completely coated with the sauce, and the beans are dark green and tender but still crunchy.
  • Place in serving dish and serve with steamed white rice.


— Vic

Tags: , ,

Category: Meat, Pork

About the Author (Author Profile)

Victor Panichkul is a journalist and writer by training; a cook, wine lover and photographer by passion; and a lover of the outdoors since moving to Oregon more than 10 years ago. He is a native of Bangkok, Thailand.

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