Here’s a really easy stir-fry of green beans with minced “pork” inspired by the Chinese green beans with minced pork that I grew up enjoying. This recipe is great for meal-prep for those packed lunches to-go.
I paired mine with sinangag or Filipino fried garlic rice (recipe here) for a super hearty meal and packed it in my lunchbox.
THE INSPIRATION: CHINESE GREEN BEANS WITH MINCED PORK
If you’ve ever had those beautifully blistered green beans with minced pork in Chinese restaurants then this dish is heavily inspired by that! But instead of keeping the green beans whole, I chopped mine up for easy to scoop up pieces.
WHAT YOU’LL NEED FOR THIS GREEN BEANS & MINCED “PORK” RECIPE
- plant-based ground “meat” or mince I used Omnipork mince
- neutral oil for cooking
- diced onion
- scallions or green onions
- minced garlic
- red bell pepper
- green chili, optional for heat
- green beans, sliced into short 1/2-inch
- salt, to taste
- pepper
- vegetarian oyster sauce or stir-fry sauce
- sugar
- dark soy sauce optional for colour
You can check out the full detailed recipe in the card below 🙂
WHAT CAN I USE INSTEAD OF PLANT-BASED GROUND?
If you want to use tofu instead of plant-based ground, you can check out my other recipe here that uses tofu for the ‘meat’ and is cooked with some fresh basil.
PREPARING YOUR GREEN BEANS
I simply chopped off the ends of the green beans and discarded those before slicing them into small 1/2-inch (1.25-cm) long pieces.
I also prepared my bell peppers, green chiles, and onion.
COOKING THE GREEN BEANS AND MINCED “PORK”
- Heat a large pan over medium heat. Once hot, add the oil. Saute the onion, white parts of the green onion/scallion, bell peppers, chiles until the onion is translucent. Add in the garlic and saute for 30 seconds. Add in the sliced green beans and add a pinch of salt. Turn up the heat to medium high to allow the green beans to cook down until tender.
- Add in the plant-based ground and add in the seasonings – veg oyster sauce, sugar, dark soy sauce (if using), and pepper. Mix well and allow the plant based ground to cook down completely.
- Mix in the green parts of the chopped green onion/scallions.
Serve and enjoy with rice. I had mine with some sinangag or Filipino fried garlic rice (recipe here).
Looking for more Vegan Asian recipes?
You can get a copy of my cookbook, Vegan Asian!
If you crave vegan-friendly versions of classic Asian dishes, this cookbook is packed with Southeast and East Asian dishes inspired by those I grew up enjoying at home and those I’ve tried from my travels. From iconic Thai dishes to piping-hot Japanese fare and everything in between, the recipes in this will take your palate on a delicious food trip across Asia, and hopefully keep you coming back for more!
MORE VEGAN RECIPES YOU MIGHT LOVE
- “Beef” Bulgogi Bowls
- Spicy “Pork” Stir-Fry
- Chinese Sweet and Sour “Pork”
- Crispy Wontons
- Vegetable Dumplings
- Sundubu Jjigae (Korean Soft Tofu Stew)
- Kimchi Pancakes or Kimchi Jeon
- Filipino Kaldereta or ‘Meat’ Stew
Vegan Green Beans with Minced ‘Pork’
Ingredients
- 8 oz plant-based ground “meat” or mince I used Omnipork mince, see notes
- 1 tbsp neutral oil for cooking
- 1 small onion diced
- 1-2 scallions or green onions chopped (white and green parts separated)
- 3 cloves garlic minced
- 1 small red bell pepper
- 1 green chili optional for heat
- 1/2 lb green beans sliced into short 1/2-inch (1.25 cm) pieces
- Pinch of salt or to taste
- Ground pepper
- 1 1/2 tbsp vegetarian oyster sauce or stir-fry sauce, adjust to taste
- 1 tbsp sugar
- 1 tbsp dark soy sauce optional for colour
Instructions
- Make sure your plant based ground is thawed if coming from the freezer. If you want to use tofu instead of plant-based ground, you can check out my other recipe here that uses tofu for the 'meat' and is cooked with some fresh basil.
- Heat a large pan over medium heat. Once hot, add the oil. Saute the onion, white parts of the green onion/scallion, bell peppers, chiles until the onion is translucent. Add in the garlic and saute for 30 seconds. Add in the sliced green beans and add a pinch of salt. Turn up the heat to medium high to allow the green beans to cook down until tender.
- Add in the plant-based ground and add in the seasonings – veg oyster sauce, sugar, dark soy sauce (if using), and pepper. Mix well and allow the plant based ground to cook down completely.
- Mix in the green parts of the chopped green onion/scallions.
- Serve and enjoy with rice. I had mine with some sinangag or Filipino fried garlic rice (recipe here).
Notes
Plant-based ground meat/mince
- Omnipork is very neutral tasting so I heavily seasoned mine. If using plant-based ground meat/mince that is seasoned, lessen the veg oyster sauce or start first with 1/2 tbsp and increase as needed.
- You can substitute this with extra firm tofu. If using extra firm tofu, be sure to press it well, then crumble that to make a vegan ground. Cooking it down until more water evaporates and seasoning it well can help yield minced tofu that’s similar to plant-based ground.
This Post Has 8 Comments
I LOVE YOU YOUR FOOD ❤️
Thanks so much Sabrina! Means a lot ❤️
so so yum!! i absolutely love your recipes they do so much for me nutritionally and my non vegan family loves it!! AMAZING!!💗💗💗
Thank you Elizabeth!! So happy to hear this ❤️
I made this last night for supper! So delicious! I have your cook book and love your recipes!!
Aw thank you so much Rhona! Appreciate it 🥺
I’ve made this so often now and it’s delicious every time!
Thank you Ali! ◡̈