Food & Wine

What's This?
Serving size 4
Total Time


6 oz ground pork2 tsp low-sodium soy sauce4 garlic cloves, finely chopped2 Tbsp finely chopped peeled fresh ginger1 lb long beans, cut into 3-inch lengths, or green beans, halved crosswise2 Tbsp canola oil1 shallot, thinly sliced2 Tbsp Shaoxing rice wine or sake kosher salt freshly ground pepper1 tsp distilled white vinegar


  1. In a small bowl, mix the pork with the soy sauce and half of the garlic and ginger.
  2. In a large pot of salted boiling water, cook the beans until just tender, 3 minutes. Drain and rinse under cold water.
  3. In a large nonstick skillet, heat 1 tablespoon of the canola oil until shimmering. Add the pork and cook over moderately high heat, stirring and breaking up the clumps with a wooden spoon, until just cooked through, 2 minutes; transfer the pork to a plate.
  4. Add the remaining 1 tablespoon of canola oil and the shallot to the skillet and cook over moderate heat, stirring, until softened, 2 minutes. Add the remaining garlic and ginger and cook until fragrant, 2 minutes. Add the beans and rice wine, season with salt and pepper and stir-fry for 2 minutes. Add the pork and any accumulated juices and stir-fry until the beans have softened, 3 minutes. Stir in the vinegar, season with salt and pepper and serve.

Serve With: Steamed rice.

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Recipe Credit: Kay Chun
Image Credit:
Fredrika Stjärne

Tags: Side Dish, Bean & Legume, Pork, Chinese, Quick, 30 Minute

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