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!
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).
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.