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Green Beans with Minced Pork

Vegan Green Beans with Minced ‘Pork’

5 from 5 votes
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!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Asian, Chinese
Servings 3 servings
Calories 210 kcal

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

Serve with

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.

NUTRITIONAL INFO

Serving: 1serving | Calories: 210kcal | Carbohydrates: 26g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 641mg | Potassium: 326mg | Fiber: 9g | Sugar: 14g | Vitamin A: 1765IU | Vitamin C: 65mg | Calcium: 137mg | Iron: 4mg
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