This is a quick and easy recipe that really needs no introduction. It’s just what the title implies: green beans flavored with ground pork.
You can use any kind of beans. I used thin green haricots verts, which are pictured above. Chinese long beans (长豆角, zhǎng dòujiǎo) are also ideal for this dish; they have a more pronounced “bean” flavor and a softer texture than Western green beans.
The seasonings are simple, and yet they give the pork and the beans a complex and savory flavor.
INGREDIENTS and PREP:
- 2-3 Tbsp ground pork
- 1/2 lb Chinese long beans (长豆角, zhǎng dòujiǎo), French haricots verts, or regular Western green beans, cut into 2″ lengths
- 1-2 tsp Lao Gan Ma spicy black bean chili oil (老干妈黑豆辣椒油, lǎogànmā hēi dòu làjiāo yóu)
- 2Tbsp soy sauce, 1 tsp Shaoxing rice wine
- Heat your wok until barely smoking. Then add 1 Tbsp peanut oil and swirl it around. Then add the ground pork (#1) and stir-fry until cooked through, about 30-60 seconds.
- Add the cut beans (#2), and stir fry for a good 5 minutes or so, until the beans are cooked and just beginning to blister. While the beans are cooking, the pork will turn darker and will start to become crispy.
- Add the Lao Gan Ma chili oil (#3) and stir for about 20 more seconds.
- Then add the soy sauce and wine (#4) and stir until everything is warmed through.
VARIATIONS: Omit the pork or substitute textured vegetable protein to make a vegan dish. Experiment with various types of green beans, as described above. Add 2 tsp chopped green chiles with the beans in step #2. Add 1 tsp ground roasted Sichuan peppers to the chile oil (#3).