Dry Fried Green Beans with Pork
Dry Fried Green Beans with Pork
Ingredients
For the Green Beans
- 1 pound fresh green beans, trimmed
- 1/4 cup vegetable oil
For the Pork and Sauce
- 1/2 pound ground pork
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon Sichuan peppercorns, toasted and ground (optional)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 teaspoon sugar
- 1 teaspoon chili garlic sauce, or to taste
- 1 teaspoon sesame oil
- 2 green onions, sliced, for garnish
Instructions
- 1
Heat 1/4 cup of vegetable oil in a large wok or skillet over high heat until shimmering. Add the trimmed green beans and stir-fry for 8-10 minutes, or until the beans are blistered, slightly wrinkled, and tender-crisp. Remove the green beans from the wok and set aside, leaving any excess oil in the wok.
⏱️ 10 min
- 2
Add the ground pork to the hot wok. Break it up with a spoon and cook until browned and cooked through, about 5-7 minutes. Drain off any excess fat.
⏱️ 7 min
- 3
Add the minced garlic, grated ginger, and ground Sichuan peppercorns (if using) to the pork. Stir-fry for 1 minute until fragrant.
⏱️ 1 min
- 4
In a small bowl, whisk together the soy sauce, rice vinegar, Shaoxing wine, sugar, and chili garlic sauce.
⏱️ 2 min
- 5
Pour the sauce mixture over the pork and aromatics in the wok. Bring to a simmer and cook for 1-2 minutes, allowing the sauce to thicken slightly.
⏱️ 2 min
- 6
Return the cooked green beans to the wok with the pork mixture. Toss everything together to coat the beans evenly with the sauce. Cook for another 1-2 minutes to heat through.
⏱️ 2 min
- 7
Remove from heat, drizzle with sesame oil, and garnish with sliced green onions before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dry Fried Green Beans with Pork
For the Green Beans
- 1 pound fresh green beans, trimmed
- 1/4 cup vegetable oil
For the Pork and Sauce
- 1/2 pound ground pork
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon Sichuan peppercorns, toasted and ground (optional)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 teaspoon sugar
- 1 teaspoon chili garlic sauce, or to taste
- 1 teaspoon sesame oil
- 2 green onions, sliced, for garnish
Instructions
- 1
Heat 1/4 cup of vegetable oil in a large wok or skillet over high heat until shimmering. Add the trimmed green beans and stir-fry for 8-10 minutes, or until the beans are blistered, slightly wrinkled, and tender-crisp. Remove the green beans from the wok and set aside, leaving any excess oil in the wok.
⏱️ 10 min - 2
Add the ground pork to the hot wok. Break it up with a spoon and cook until browned and cooked through, about 5-7 minutes. Drain off any excess fat.
⏱️ 7 min - 3
Add the minced garlic, grated ginger, and ground Sichuan peppercorns (if using) to the pork. Stir-fry for 1 minute until fragrant.
⏱️ 1 min - 4
In a small bowl, whisk together the soy sauce, rice vinegar, Shaoxing wine, sugar, and chili garlic sauce.
⏱️ 2 min - 5
Pour the sauce mixture over the pork and aromatics in the wok. Bring to a simmer and cook for 1-2 minutes, allowing the sauce to thicken slightly.
⏱️ 2 min - 6
Return the cooked green beans to the wok with the pork mixture. Toss everything together to coat the beans evenly with the sauce. Cook for another 1-2 minutes to heat through.
⏱️ 2 min - 7
Remove from heat, drizzle with sesame oil, and garnish with sliced green onions before serving immediately.
⏱️ 1 min