Food & Wine


What's This?
Serving size 4
Total Time

Ingredients

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

Directions

  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.

America's Best Brunch Spots
Best Chicken Dishes in the U.S.
Best Ethnic Food in the U.S.
Best Burgers in the U.S.
America's Best Chocolate Chip Cookies

Recipe Credit: Kay Chun
Image Credit:
Fredrika Stjärne

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

Terms of Service | Privacy Policy Corporate Site | Advertise With Us