1/4 Photos of Chinese Ground Pork and Green Beans
This is one of my three favorite Chinese dishes. Equally good with ground beef. In this day and age, I expect some people to dry fry the green beans in a hot skillet, but deep frying them quickly doesn't add much if any oil and it draws out the moisture nicely. Another possibility would be to toss the trimmed green beans with a tablespoon of peanut oil and roast at 500 degrees F for 10 to 15 minutes. The idea is to get moisture out of the beans so they will absorb the sauce. Prepare ingredients ahead of time and this will come together quickly. To tell the truth, I double or triple the garlic, scallions and ginger, and use half to 3/4 teaspoon hot bean paste, but this is more or less the original recipe. Feel free to adapt to your taste. I like spicy but not hot. The prep time does not include mincing, chopping, trimming the vegetables.
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Units: US | Metric
- 226.79-453.59 g ground pork
- 29.58 ml oil (I use peanut oil)
- 1 large garlic clove, minced
- 2-3 scallions, chopped in small pieces
- 4.92 ml minced fresh ginger (peeled)
- 453.59 g green beans (room temperature)
- 59.14 ml chicken stock or 59.14 ml broth
- 4.92 ml cider vinegar
- 4.92 ml toasted sesame oil
- 473.18 ml oil, for deep frying
- 1Trim the green beans. Heat oil for deep frying to 375 degrees. Deep fry green beans for 1-2 minutes, until wrinkled. You may want to do this in batches to prevent the oil temperature from dropping. Drain on paper towels. You may do this step ahead of time and refrigerate but be sure to bring the green beans back to room temperature before proceeding.
- 2Mix sauce ingredients and set aside.
- 3Heat wok or skillet over medium high to high heat, add 2 T oil, swirl to cover the surface and heat a few seconds. Turn heat to medium and put in the garlic, scallions and ginger and stir fry a minute or two.
- 4Turn heat back up to medium high; crumble ground pork into the seasonings in the wok and stir fry, breaking up large lumps, until the meat no longer is pink.
- 5Pour the sauce over the meat and stir quickly a few times to season evenly. Add the 1/4 cup of broth, even out the meat, cover and let it steam-cook vigorously for 3 to 4 minutes. (I set the lid ajar so the sauce will cook down a bit).
- 6Turn heat high, add the green beans and toss and stir until the sauce thoroughly coats the beans and the meat clings nicely to them.
- 7Splash in the 1 t cider vinegar and 1 t sesame oil, give the contents a good fast turn or two and serve over rice.
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Nutritional Facts for Chinese Ground Pork and Green Beans
Serving Size: 1 (161 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 825.1
- Calories from Fat 776
- Total Fat 86.2 g
- Saturated Fat 13.1 g
- Cholesterol 27.5 mg
- Sodium 305.6 mg
- Total Carbohydrate 7.1 g
- Dietary Fiber 2.2 g
- Sugars 3.5 g
- Protein 8.4 g
The following items or measurements are not included:
hot bean paste