Stir Fried Green Beans with Ground Pork (豆角炒肉末)

Stir Fried Green Beans with Ground Pork (豆角炒肉末) - a healthy dish that uses the minimum amount of protein to bring you the greatest satisfaction | omnivorescookbook.comStir fried green beans are the best example of the magic power of Chinese cooking. Create a healthy dish using the minimum amount of protein and bring yourself the greatest satisfaction.

Fuchsia Dunlop highly praises Chinese home cooks at the beginning of Every Grain of Rice, for they way they transform humble and largely vegetarian ingredients into wonderful delicacies. Not only do the methods create a taste that delights the senses, but they also make sense in terms of health, economy, and the environment.

This is so true. And it’s a pity to see that these homestyle dishes are still not well known outside of China. Dishes like the vinaigrette spinach salad, bok choy with garlicky soy sauce, zucchini stir fry, braised radish, and stir fried bok choy with crispy tofu – they might seem really plain from their names. But once you try them, you’ll be hooked, as well as surprised that such a simple plate of veggies can taste so good.

The stir fried green beans fall into the same category.

They require very little prep and just five minutes to cook. You can top them on a bowl of steamed rice or noodles. They use a minimal amount of meat to bring you a very satisfying meal. The best part is that the leftovers taste even better, and you can even use them to make fried rice.

Stir Fried Green Beans with Ground Pork (豆角炒肉末) - a healthy dish that uses the minimum amount of protein to bring you the greatest satisfaction | omnivorescookbook.com

Cooking tips

The only part that is slightly time consuming is chopping the beans into small pieces. To do it faster, line up a few beans and chop them together at the same time. Or you can use a pair of kitchen shears to cut a few at a time.

The seasoning in this dish is very flexible. If you have any Sichuan spicy sauce (such as lao gan ma), you can replace doubanjiang with that. If you like a less spicy dish, use 1 tablespoon hot sauce and add salt (or soy sauce) at the end, to taste. If you have homemade chili oil, use a big spoon of oil and chili flakes, with a tablespoon of oyster sauce (or hoisin sauce).

Stir Fried Green Beans with Ground Pork Cooking Process | omnivorescookbook.com

This dish is intended to be pungent, spicy, and quite salty, so you can finish a bowl of rice with it to satisfy your stomach. But if you don’t want any carbs in your meal, cut the hot sauce to one tablespoon (and maybe add a bit of soy sauce at the end).

If you do not want to add any meat into the dish, you can skip the “marinade” part of the recipe, as well. But I do suggest you use a bit of oyster sauce or hoisin sauce to enhance the flavor.

I always prefer to make a big batch of these beans, so I can have some leftovers for lunch the next day. They heat up well. And the leftovers will be even more flavorful. One thing I enjoy doing is using leftover rice and these green beans to do a simple fried rice – basically just heat them up together really quickly. You can even add a bit more veggies into it (stir fry the veggies with a bit of oil until half cooked; add the rice and green beans; cook until everything heats up evenly).

If you like green beans, you might also want to check out my Szechuan Dry Fried Green Beans, Curry Pork and Green Beans Stir Fry, and Green Beans with Spicy Peanut Sauce.

Stir Fried Green Beans with Ground Pork (豆角炒肉末) - a healthy dish that uses the minimum amount of protein to bring you the greatest satisfaction | omnivorescookbook.com

4.7 from 3 reviews
Stir Fried Green Beans with Ground Pork (豆角炒肉末)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side
Cuisine: Chinese
Serves: 4
Ingredients
Marinade
  • 120 grams (4 ounces) ground pork (or ground turkey or ground beef)
  • 1 tablespoon Shaoxing wine (or Japanese sake, or dry sherry)
  • 1 teaspoon dark soy sauce (or soy sauce)
  • 1/2 teaspoon ground ginger
Stir fry
  • 1 tablespoon peanut oil (or vegetable oil)
  • 1/4 cup chopped green onion (or onion)
  • (230 grams) 1/2 pound green beans
  • 2 tablespoons doubanjiang (spicy fermented bean paste) (*see footnote)
  • 1 teaspoon sugar
Instructions
  1. Combine ground pork, Shaoxing wine, dark soy sauce, and ginger in a small bowl. Mix well and let marinate for 5 minutes.
  2. Snip tough ends from the green beans and discard ends. Chop into 2/3-cm (1/4-inch) pieces.
    Stir Fried Green Beans with Ground Pork Cooking Process | omnivorescookbook.com Stir Fried Green Beans with Ground Pork Cooking Process | omnivorescookbook.com
  3. Heat oil in a large nonstick skillet (or a wok) and heat over medium heat until warm. Add green onion. Cook until it starts to sizzle. Add ground pork. Cook and stir until the surface is cooked. Add doubanjiang. Continue stirring until mixed well.
    Stir Fried Green Beans with Ground Pork Cooking Process | omnivorescookbook.com Stir Fried Green Beans with Ground Pork Cooking Process | omnivorescookbook.com
  4. Add green beans. Stir to mix well, cooking for 1 minute.
    Stir Fried Green Beans with Ground Pork Cooking Process | omnivorescookbook.com Stir Fried Green Beans with Ground Pork Cooking Process | omnivorescookbook.com
  5. Cover skillet and turn to medium low heat. Cook until the green beans are cooked through, about 2 to 3 minutes. You typically won’t need to add water during this process. But if you’re using oyster sauce or hoisin sauce to replace the spicy bean paste, it might get burnt if the skillet is too hot. Uncover and check on the beans every 1 minute. If they’re drying out too much, swirl in 2 tablespoons water, cover, and continue cooking.
    Stir Fried Green Beans with Ground Pork Cooking Process | omnivorescookbook.com Stir Fried Green Beans with Ground Pork Cooking Process | omnivorescookbook.com
  6. Transfer to a serving plate and serve warm over steamed rice (or boiled noodles, or top on noodle soup).
  7. Save the leftovers in an airtight container and store it in the fridge for up to 2 days. To reheat, you can use the microwave or a skillet.
Notes
The dish will be quite spicy if you use 2 tablespoons of doubanjiang. For a less spicy dish, replace 1 tablespoon doubanjiang with 1 tablespoon oyster sauce or hoisin sauce (or homemade hoisin sauce).

The nutrition facts are calculated based on 1 of the 4 servings generated by this recipe.

Stir Fried Green Beans with Ground Pork Nutrition Facts | omnivorescookbook.com

Disclosure

Omnivore's Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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Meet Maggie

Born and raised in Beijing, Maggie now calls Texas home. She’s learned to love barbecue, but her heart belongs to the food she grew up with. For her, Omnivore’s Cookbook is all about introducing cooks to real-deal Chinese dishes, which can be as easy as a 30-minute stir-fry or as adventurous as making your own dim sum. Recipes, step-by-step photos and video are the tools she uses to share her knowledge—and her enthusiasm for Chinese food.

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7 thoughts on “Stir Fried Green Beans with Ground Pork (豆角炒肉末)

  1. Michelle @ Vitamin Sunshine

    This looks delicious– I am super boring when I go out to Chinese restaurants, and order stir fried green beans EVERY time 🙂 That’s when I am in the States, which is only once or twice a year, though! I just love them in Chinese sauces.

    The restaurant I go to doesn’t make them with meat though- just green beans, black bean sauce or garlic sauce.

    I am going to have to try to make them here so I can get my Chinese fix!

    Reply
    1. Maggie Post author

      I order green beans at Chinese restaurants all the time too 🙂 Because they’re delicious!
      Oh yeah, it’s totally fine to make them without meat. My mom usually cook the beans with sauce without meat. On the other hand, I can’t help but adding meat to all my dishes! lol
      The black bean sauce and garlic sound so yummy! Going to try it out next time 🙂

      Reply
  2. Kevin | Keviniscooking

    I so agree Maggie. When we traveled through China from Beijing, Xian to Shanghai every meal was beautiful, delectable, simple in ingredients and EVERYTIME the star of the dish was NOT the protein. It made me re-think Chinese food and how the American versions of so many dishes have been altered. Love the fermented bean paste in this, too. Beautiful!

    Reply
    1. Maggie Post author

      Right on the money! I’m so glad to hear you enjoyed the real Chinese food Kevin 🙂 I admit Chinese cuisine does a very good job at cooking vegetables. I really hope there will be more real Chinese restaurants open in the US.

      Reply
    1. Maggie Post author

      Hi Yasin, I suggest you to replace the doubanjiang with soy sauce, or some savory seasoning such as oyster sauce or miso paste for a non-spicy flavor. This way the vegetables and ground meat will still taste very flavorful. Let me know if you have further questions!

      Reply
  3. Natalie

    made this with chili paste instead of bean paste and it still came out great! it was a good way to use up our green beans since we always overbuy.

    i liked that this recipe was super quick, easy to make & tasty

    Reply