By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 4
434 cal · 20 min
Pork, Green Bean & Oyster Stir-Fry
Recipe GLPR050600c0014112
A quick and flavorful Asian-inspired stir-fry featuring tender sliced pork, crisp green beans, and red onion in a savory oyster and chilli sauce. Ready in just 20 minutes and perfect served over steamed rice or noodles.
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Ingredients
1 tbsp lime juice
1 tbsp chilli bean paste
75 ml oyster sauce
1 tsp soy sauce
2 tbsp vegetable oil
400 g pork fillet, cut into thin slices
2 garlic cloves, chopped
1 red onion, cut into chunky pieces
140 g fresh green beans, halved
Steamed rice or noodles, for serving
Directions
In a small bowl, combine the lime juice, chilli bean paste, oyster sauce, and ½ tsp of the soy sauce. Stir well to blend and set aside.
Heat a large wok or skillet over high heat. Add 1 tbsp of the vegetable oil and let it get very hot.
Season the pork slices lightly with salt and pepper, then toss gently with the remaining ½ tsp soy sauce. Add the pork to the hot wok in a single layer and sear for about 1-2 minutes until browned on the outside, stirring occasionally. The internal temperature should reach 145°F (63°C). Transfer the cooked pork to a clean plate.
Add the remaining 1 tbsp vegetable oil to the wok. Add the chopped garlic and stir-fry for about 30 seconds until fragrant.
Add the red onion pieces and green beans to the wok. Stir-fry for 2 minutes, tossing frequently to ensure even cooking.
Return the pork to the wok along with the reserved sauce. Toss everything together and stir-fry for another 2-3 minutes, stirring constantly, until the sauce thickens and coats all the ingredients evenly.
Serve immediately over steamed rice or noodles.
Comments
This is a solid weeknight stir-fry that hits the Charlotte market well: pork, green beans, garlic, and red onion are staples at every major chain, and oyster sauce and soy sauce are standard pantry items at Harris Teeter, Food Lion, Publix, Walmart, ALDI, and Kroger. Chilli bean paste is the only potential friction point, though it's increasingly common even at the big-box grocers. The stated 20 minutes is honest if you have rice already cooking and ingredients prepped; on a real weeknight you're looking at closer to 30 with chopping and rice time included. Cost per serving lands around $3.50–$4.50 depending on pork cut and whether you buy chilli paste or already have it; the protein is the main driver. It reheats decently over rice the next day, and there's no fussiness—just heat, stir, and eat—making it a genuine family-friendly candidate. Lime juice is optional but brightens it; omit if you'd rather skip a third acid ingredient.
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