Chinese Green Beans with Pork (VIDEO)
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: 4
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
Calories: 362kcal | Carbohydrates: 12g | Protein: 23g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 82mg | Sodium: 1407mg | Potassium: 611mg | Fiber: 3g | Sugar: 5g | Vitamin A: 791IU | Vitamin C: 15mg | Calcium: 65mg | Iron: 3mg
