Pork stir-fry with oyster sauce and green beans

Name: Pork stir-fry with oyster sauce and green beans
Ingredients: 1 tablespoon lime juice (from 1 lime); 1 tablespoon chili sauce; 75 ml oyster sauce; 1 teaspoon soy sauce; 2 tablespoons oil; 400 g pork tenderloin or plant-based protein; 1 teaspoon salt; 1/2 teaspoon ground pepper; 2 garlic cloves minced; 1 medium red onion (150 g); 140 g green beans

Meat - Pork stir-fry with oyster sauce and green beans by Carmen E. - Recipia

Oyster sauce brings the pork and green beans together in this pork stir-fry with oyster sauce and green beans; the beans spend just 2 minutes in the pan. Lime and chili sauce add a tangy heat, while the red onion and green beans stay in pieces under a glossy coating of sauce. I serve it with plain rice, alongside the sauce left on the plate. Prep: 15 minutes. Cook: 9 minutes. Total time: 24 minutes. Serves: 2. Approximately 490 kcal and 44 g of protein per serving.

Ingredients

1 tablespoon lime juice (from 1 lime)
1 tablespoon chili sauce
75 ml oyster sauce
1 teaspoon soy sauce
2 tablespoons oil
400 g pork tenderloin or plant-based protein
1 teaspoon salt
1/2 teaspoon ground pepper
2 garlic cloves minced
1 medium red onion (150 g)
140 g green beans

Preparation

1. In a small bowl, mix the lime juice with the chili sauce, oyster sauce and 1/2 teaspoon of soy sauce. 2. Heat a wok or frying pan over high heat with 1 tablespoon of oil. Season the pork strips with salt and pepper and add 1/2 teaspoon of soy sauce. Fry for 4 minutes, until browned and no longer pink inside, then transfer to a plate. 3. Pour the other tablespoon of oil into the same pan. Add the garlic, red onion and green beans and fry for 2 minutes, until slightly softened but still firm. 4. Return the meat to the pan and add the sauce mixture. Cook everything for another 3 minutes, until the sauce thickens and coats the pieces of meat. 5. Serve immediately with rice or noodles.

Notes

For the pork version, cut the strips about as thick as your little finger; thicker ones need more time in the pan. If you choose plant-based protein, check the package instructions, as some products need to be rehydrated first. After rinsing the green beans, dry them well so they don't release water into the pan. The sauce can seem a little salty once it reduces; a few drops of lime balance it out. The dish reminds me of green beans with meat cooked in a pan, only the sauce stays glossy and coats everything. Store leftovers in a sealed container in the fridge for up to 3 days. I serve it over plain rice, which soaks up the sauce left on the plate.