Roast pork stir fry with green beans

Roast pork stir fry with green beans

This is a simple, quick and easy stir fry making use of leftover Chinese roast pork. It is another recipe that I’ve learnt from my mother except that I added string beans for a bit of green.

In my last post, I used half of the roast pork to make a traditional Penang Chinese Hokkien recipe called “chai boey”, which is a roast pork stew with Chinese mustard green vegetable that is passed down to me by my mother, and before that by her mother. I made the Chinese crispy roast pork at home too. This is how I made it.

If I am after something quick, easy and super tasty making use of my leftover roast pork, I will always go for this recipe. It takes no more than 5 minutes to make and only 3 simple basic Chinese ingredients – garlic, ginger and chilli, with little preparation required. Dried chilli is preferred in this stir fry for its pungent aroma.

Roast pork stir fry with green beans

Add a little dark soy to lift the colour of this dish. My mother doesn’t add vegetable because she always makes two to three more dishes. A meal at home cooked by my mother traditionally comes with meat, vegetable, seafood and soup. They are cooked in a small portion just enough to feed the family for lunch and dinner on the same day. Here is a photo of my mother and her food taken in 2015. She is 83 this year.

I have my written recipe below. You can also catch up on my video here.

If you like my recipes, remember to SUBSCRIBE to my YouTube channel. Cheers!

Chinese roast pork leftover stir fry with green beans

  • Servings: 1-2
  • Difficulty: easy
  • Rating: ★★★★★
  • Print



  • leftover roast pork
  • 4 garlic cloves
  • 5 dried red chillies
  • 2-3 inches thumb size ginger
  • optional string beans
  • optional dark soy sauce


  1. Cut the leftover roast pork into thin strips. Set aside
  2. Optional if you want to add string beans. Wash and clean and then cut the string beans into 2-3 sections. Set aside
  3. Peel the skin of garlic and ginger. Then mince them finely. Set aside
  4. Break the dried chillies into half and tip the seeds out. Set aside
  5. In a sauce pan, add a bit of oil enough to stir fry the garlic, ginger and dried chillies. Once oil is warm enough, toss in and fry for 30-40 seconds before adding the roast pork
  6. Add roast pork and stir fry for 2 minutes. Optional add 1/2 teaspoon of dark soy only if you prefer the dish with a bit of darker colour
  7. Add the beans and a bit of water about 2-3 tablespoons. Continue to stir fry for 2 minutes
  8. Turn off the heat, remove and plate the dish

Recipe , , , ,

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