Photo of Chinese Stir-Fried Pork Mince with Beans by WW

Chinese Stir-Fried Pork Mince with Beans

Points® value
Total Time
35 min
20 min
15 min
Stir-fried minced meat is used extensively in Chinese and Thai cooking. Usually, Thai cooking uses minced beef, whereas Chinese cooking uses pork.



2 clove(s), crushed

Chilli, green or red

1 individual, (use red) deseeded, finely sliced

Root Ginger

1 tablespoon(s), finely julliened

Sesame Oil

2 teaspoon(s)

Lean Pork Mince (10% fat), raw

400 g, lean

Spring Onions

3 medium, (white part only), halved, finely sliced

Light Brown Sugar

2 teaspoon(s)

Soy Sauce

2 tablespoon(s)

Oyster sauce

2 tablespoon(s)


2 tablespoon(s)

Green Beans

250 g, cut into 5cm lengths, lightly steamed

Dry Roasted Peanuts

30 g, unsalted, chopped

Basil, fresh

3 tablespoon(s)

Easy cook white rice, boiled

300 g


  1. Combine garlic, chilli and ginger in a small bowl.
  2. Heat a non-stick wok or large frying pan over high heat. Add oil and heat until smoking. Add half of the pork mince and stir fry, breaking up any lumps, until brown. Remove and set aside.
  3. Reheat wok and cook remaining pork until well browned. Add spring onions and chilli mixture and stir fry for 1 minute. Add cooked pork mince, sugar, soy sauce, oyster sauce and 2 tbs water. Allow to cook for 2 minutes or until sauce has reduced a little. Add beans, peanuts and half of the basil. Stir fry for a further minute.
  4. Serve immediately, sprinkled with remaining basil leaves. Accompany with cooked rice.


This dish will keep in an airtight container in the fridge for 1-2 days. Simply reheat in the microwave on high for 2 minutes.