Chinese Green Beans with Pork
These Chinese Green Beans with Pork are stir fried to perfection! The crisp green beans and savory pork are tossed with aromatics and chilis for a wonderful dish served with rice.
Servings: 3
Ingredients
- 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
Instructions
- 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!
Notes
Protein - While this dish traditionally uses ground pork, you can also sub with a different ground protein of your choice (you can use ground chicken, beef, turkey or lamb) 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.)
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.
Cooking With a Wok - I LOVE cooking with my carbon steel wok, as I believe it is perfect for high-heat cooking and results in restaurant quality Chinese food! If it is your first time cooking with a wok, make sure to read my "How To Season a Wok" post. If you cannot or do not want to use a wok, you can use a large pan, cast iron, or even a dutch oven.
Storage - 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.
Nutrition
Calories: 482kcal | Carbohydrates: 15g | Protein: 30g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 109mg | Sodium: 1100mg | Potassium: 814mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1054IU | Vitamin C: 20mg | Calcium: 86mg | Iron: 3mg
