Pork with Green Beans & Mushrooms

This is the kind of stir-fry that lives on the rotating weeknight list of every busy home cook. Shredded leftover pork, fresh green beans, sliced mushrooms, and a quick cornstarch gravy. Rice on the side and dinner is on the table in 30 minutes.

Using already-cooked shredded pork is the genius shortcut. The pork warms through and absorbs the soy-and-water broth without going tough or stringy. Leftover roast pork, pulled pork, or even sliced pork chops work beautifully. Save this recipe for the day after you cook a big roast.

The covered-wok technique is unusual for stir-fry but smart here. Six minutes covered with the green beans and water steams the beans through to tender-crisp without overcooking them. A traditional uncovered stir-fry would leave the beans either raw or burnt.

Mushrooms go in late, just three minutes before the end. They’re already cooked through quickly, and longer cooking turns them rubbery and watery.

The cornstarch slurry at the end thickens the cooking liquid into a glossy, savory gravy that coats every vegetable and clings to the pork. Don’t skip this step or you’ll have soup with chunks instead of stir-fry.

Pro Tips

• Mix the cornstarch fully into the cold water before pouring in. Adding dry cornstarch creates lumpy gravy.
• Use fresh mushrooms instead of canned for better texture. Canned ones go mushy in the wok.
• Trim and snap the green beans into bite-sized pieces, around 2 inches long for proper chopstick handling.
• Add a teaspoon of toasted sesame oil at the end for finishing aroma.

Variations

• Swap pork for ground beef, chicken, or firm tofu for different protein options.
• Add a clove of grated ginger and minced garlic with the onions for more aromatic depth.
• Stir in a tablespoon of oyster sauce along with the soy for a richer, more umami sauce.