A pork cutlet stir-fry with French green beans is a fast, savory meal made with sliced pork cutlets, fresh French green beans, soy sauce, and garlic. It takes about 20 to 30 minutes to prep and cook.

Pork Cutlet and French Green Bean Stir-Fry

Serves 2–3

Ingredients

• 2 pork cutlets, thinly sliced across the grain
• 250 g French green beans, trimmed
• 1 small onion, sliced
• 1 bell pepper, sliced — optional
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons cooking oil

Sauce

• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar or lime juice
• 1 tablespoon honey or brown sugar
• 1 teaspoon toasted sesame oil
• 1 teaspoon cornstarch
• 2 tablespoons water
• Chili flakes or hot sauce, optional

Or replace the whole mixture with about ⅓ cup premade teriyaki stir-fry sauce.

Method

1. Stir the sauce ingredients together and leave the sauce beside the stove.
2. Heat the oil in a large skillet or wok over medium-high heat.
3. Add the green beans and cook for 3–4 minutes, stirring frequently.
4. Add the onion and optional bell pepper. Cook for 2–3 minutes, until nearly as tender as you want them.
5. Add the sliced pork. Stir-fry it together with the vegetables for 2–3 minutes, until nearly cooked.
6. Add the garlic and ginger. Stir-fry for 30 seconds.
7. Stir the waiting sauce once more, pour it into the pan, and toss everything together for 1–2 minutes. When the sauce has thickened and the pork is cooked, it’s done.

Forward motion: beans → onion and pepper → pork → garlic and ginger → sauce → dinner.

Serve with rice or noodles.

Sauce Options

A bottled teriyaki stir-fry sauce is the closest match. It covers the soy, sweetness, acidity, sesame flavour, and usually already contains a thickener.

Use about ⅓ cup (75–80 ml) of:

• Teriyaki stir-fry sauce
• Honey-garlic sauce
• Korean bulgogi marinade or sauce
• General Tao sauce, for a sweeter and spicier version
• Hoisin sauce thinned with a little water—about 3 tablespoons hoisin plus 2 tablespoons water

If you have ordinary thin teriyaki marinade rather than thick stir-fry sauce, mix ⅓ cup marinade with 1 teaspoon cornstarch before adding it.