Chinese Style Green Beans
September 30, 2021
1M+ Views Chinese Recipes Sides Vegetables Wok
One of the first dishes I learned to make were these restaurant-style “Chinese Style Green Beans” – this was my absolute favorite vegetable dish growing up and we would always order it when we went out to eat! The green beans are crisp and slightly blistered from the heat, and the fatty pork combined with the aromatics makes this an incredibly tasty dish. You can eat this as a side dish or even with a bowl of rice as your main!
After washing and drying your green beans, I recommend trimming the ends and cutting them to 3″ pieces. If you prefer your green beans on the longer or shorter side, feel free to adjust to your preference! (Just make sure to adjust the cooking time accordingly – if you cut them on the shorter end, they’ll cook faster vs. if you keep the green beans longer, you’ll need to add 1-2 min to your cooking time.) The most important thing is that they’re similar in size so they cook evenly in your wok.
LIGHT vs. DARK SOY SAUCE
Yes, they’re different! Dark soy sauce is thicker, darker, and sweeter (as well as has a higher sodium content) than regular soy sauce. If you don’t have dark soy sauce on hand, you can sub with oyster sauce!
If you cannot or do not want to use wine, you can sub with sherry, mirin, or chicken stock!
As always, this is optional 🙂
My favorite neutral oil is avocado oil, but you can also use canola or vegetable oil! I don’t use olive oil when cooking Chinese food for two reasons: 1. It has a low burning point and 2. I find that the flavor profile does not usually go with the dish.
SUCCESS IS IN THE PREP!
For a recipe that comes together extremely quickly, the key to pulling this recipe off successfully is having your ingredients prepped and in bowls right next to your wok or pan! Have your washed and trimmed green beans, sauce, and aromatics ready and easily accessible during the cooking process.
ADJUST THE PROTEIN TO YOUR LIKING!
While this dish traditionally uses ground pork, you can also sub with a different ground protein of your choice (chicken or turkey are great options) or omit altogether to make it a great vegetarian dish!
DRIED RED CHILIS
If you are sensitive to heat, you can use less chilis OR remove the seeds. (To be clear, the seeds don’t contain the chemical that make the peppers hot BUT they are oftentimes coated with the oils that make peppers hot.)
Chinese Green Beans with Pork
- 1 lb green beans washed and trimmed
- 1 lb ground pork
- 3 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1/2 tbsp sugar
- 2 tbsp shaoxing wine
- 1/4 tsp msg optional
- 1/2 cup dried red chilis 15-20 pcs; deseed if you want less spice
- 1 tbsp garlic minced
- 1 tbsp ginger minced
- salt to taste
- 4 tbsp neutral oil I prefer avocado oil
- Wash and cut your green beans 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 3 tbsp of neutral oil over medium high heat and fry your garlic, ginger, and chilis for 30 seconds or until fragrant. Move them aside in the pan and fry your pork until browned and slightly crisp.
- Deglaze with 2 tbsp Shaoxing wine, then add back your 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!