Chinese Green Beans With Pork – Restaurant Quality! (VIDEO)
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Make restaurant quality Chinese Green Beans with Pork at home! The green beans are crisp and slightly blistered from the heat, and the fatty pork combined with the aromatics makes the dish so flavorful and delicious!
Watch the Chinese Green Beans with Pork Recipe Video!
A Note from CJ
Chinese Green Beans with Pork is a classic!
One of the first dishes I learned to make were these restaurant-style Chinese Green Beans with Pork! My family would always order it, so I knew I had to recreate it at home. Best part is it comes together in 15 minutes!
If you love green beans, try Panda Express String Bean Chicken, Din Tai Fung Garlic Green Beans, Roasted Green Beans with Bacon, Spicy Sichuan Green Beans, or Dry Fried Garlic Green Beans!
I’ve tried a few other similar recipes, but this one is hands down the best version of green beans with pork that I’ve cooked! This is a standout meal that is quick and easy to prepare, especially on a weeknight!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- ground pork – while this dish is traditionally made with ground pork, you can use any kind of ground protein, like ground chicken, beef, turkey, or lamb.
- green beans – trim the ends and cut the green beans into to 2″ pieces so they cook evenly.
- shaoxing wine – If you cannot use shaoxing wine, you can sub with sherry, mirin, or chicken stock.
- MSG – I use msg in moderation as a flavor enhancer; this is optional.
- dried red chilis – Because we are cooking with the whole chilis (versus cutting them open), I don’t find that the dish is overly spicy. However, if you are sensitive to heat, you can use less chilis.
How to Make Chinese Green Beans with Pork
Wash and Trim Green Beans, Mix Sauce – Wash and pat dry the green beans. Trim off the ends of the green beans and cut them into to equal 2″ pieces. Mix together light soy, dark soy, sugar, and msg in a small bowl and set aside.
Saute Green Beans – Heat 1 tbsp of neutral oil to a pan, add your green beans and season with salt. Sauté your green beans over medium high heat for 4-5 minutes or until nicely blistered. Remove and set aside.
Fry Aromatics and Pork – In the same pan, heat the remaining 3 tbsp of neutral oil over medium high heat and fry the garlic, ginger, and chilis for 30 seconds or until fragrant. Move them aside in the pan and add the ground pork. Break up the pork and mix it into the aromatics and cook for 5-7 minutes until all of the water has evaporated from the pork and the residual oil has browned and slightly crisped up the pork to a dark golden brown color.
Add Green Beans and Sauce – Deglaze the pan with 2 tbsp Shaoxing wine, then add back the green beans and premixed sauce and continue cooking for 2-3 minutes until the sauce as absorbed into the pork and green beans. Serve with rice and enjoy!
PRO TIPS
CJ’s Storage Tips
Store any leftover green beans in an airtight container in the refrigerator for up to 3-4 days. The green beans will soften as they sit in the refrigerator – this is normal! Reheat in the microwave until warmed through.
If you tried this Chinese Green Beans with Pork or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Chinese Green Beans with Pork (VIDEO)
Ingredients
- 1 lb green beans, washed and trimmed
- 3 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1/2 tbsp sugar
- 1/4 tsp msg, optional
- 4 tbsp neutral oil, divided
- 1 tsp kosher salt
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 10 dried red chilis, I use chilies japones. You can deseed the chilies if you want less spice
- 1 lb ground pork
- 2 tbsp shaoxing wine
Instructions
- Wash and pat dry the green beans. Trim off the ends of the green beans and cut them into to equal 2" pieces.
- Mix together light soy, dark soy, sugar, and msg in a small bowl and set aside.
- Heat 1 tbsp of neutral oil to a pan, add your green beans and season with salt. Sauté your green beans over medium high heat for 4-5 minutes or until nicely blistered. Remove and set aside.
- In the same pan, heat the remaining 3 tbsp of neutral oil over medium high heat and fry the garlic, ginger, and chilis for 30 seconds or until fragrant. Move them aside in the pan and add the ground pork. Break up the pork and mix it into the aromatics and cook for 5-7 minutes until all of the water has evaporated from the pork and the residual oil has browned and slightly crisped up the pork to a dark golden brown color.
- Deglaze the pan with 2 tbsp Shaoxing wine, then add back the green beans and premixed sauce and continue cooking for 2-3 minutes until the sauce as absorbed into the pork and green beans. Serve with rice and enjoy!
Video
Notes
- ground pork – while this dish is traditionally made with ground pork, you can use any kind of ground protein, like ground chicken, beef, turkey, or lamb.
- green beans – trim the ends and cut the green beans into to 2″ pieces so they cook evenly.
- shaoxing wine – If you cannot use shaoxing wine, you can sub with sherry, mirin, or chicken stock.
- MSG – I use msg in moderation as a flavor enhancer; this is optional.
- dried red chilis – Because we are cooking with the whole chilis (versus cutting them open), I don’t find that the dish is overly spicy. However, if you are sensitive to heat, you can use less chilis.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Chinese Green Beans with Pork recipe was originally published in May 2022, and updated in February 2026.
Perfect for a family dinner.
Thank you for the recipe! Delicious!
Easy and delicious
LOVE this recipe. We cook a lot of Asian dishes and this one was an instant favorite.
We left the peppers out for the kids and added some heat to our individual bowls. The kids devoured it!
Looking forward to trying out more recipes. Thank you!
This is my go to quick and easy dish. Once you’ve bought the chilis and the dark soy sauce, pretty much everything else is a staple/a quick pick up at the store. I will say, I’m not sure which chilis you’re using but the ones I bought bring enough heat after two (they’re dehydrated from Thailand, probably Birds Eye?). Always appreciate your stuff and will keep making it!
Hey CJ! How much sugar are we supposed to add? The recipe says “1/b” tbsp, I’m assuming it’s half? Second time making the recipe – love it so much. Reminds me of what I ate when I was living in Changsha. Thanks in advanced!
Hi, CJ – Thanks for this recipe! It was delicious. Your instructions were really detailed and allowed me to make a wok stir-fry that I was not ashamed of. My stove doesn’t have a lot of BTUs, but I just cooked the ingredients longer to get the char on the green beans and the crispness of the pork that you described. My husband is going to love this! Unfortunately, he may not want to go out for Chinese anymore. 😂
Thanks Hae for the kind words! I’m glad you both enjoyed it!
Very tasty n easy to make. This recipe is a keeper!
Thanks, Melissa! I’m so glad you enjoyed it 🙂
This recipe never fails..no matter pork or chicken… I consider you one of the best..
I’ve tried a few other similar recipes, but this one is hands down the best version of green beans with pork that I’ve cooked. I made it as written, including the MSG, and it was requested as a repeat meal by my partner as soon as he started eating it. This is a standout meal that is quick and easy to prepare, especially on a weeknight.