Sautéed Minced Pork with Pickled Long Beans
Tangy and crunchy pickled long beans stir-fried with savory minced pork over high heat – an irresistible side dish that will have you craving rice.
Ingredients
10 items- Pickled long beans 200 g
- Ground pork 150 g
- Dried red chilies 4
- Garlic 3 cloves
- Ginger 1 small piece
- Light soy sauce 1 tbsp
- Cooking wine 1 tbsp
- Sugar 1/2 tsp
- Cooking oil 2 tbsp
- Scallions a few
Nutrition
Steps （6 steps）
Soak pickled long beans in water 10 min, drain and squeeze dry, then finely chop. Prepare chili, garlic and ginger.
In a bowl, combine ground pork with 1 tbsp cooking wine and 1/2 tbsp soy sauce; stir clockwise until absorbed. Marinate 5 min.
Heat oil in a wok over medium heat until shimmering, add dried chilies, garlic and ginger; stir-fry about 30 sec until fragrant.
Turn to high heat, add marinated pork and quickly break into small pieces; stir-fry until no longer pink (about 1 min). Add remaining soy sauce and sugar, toss well.
Add chopped pickled beans; stir-fry over high heat 1–2 min until beans are well combined and slightly charred on edges.
Turn off heat, sprinkle scallions, give a few tosses and serve immediately. Enjoy hot for the best crunchy texture.
Tips
The pickled beans are already salty, so no additional salt is needed. Adding a little oil to the minced pork during marinating keeps it tender. Substitute dried chilies with fresh ones for a milder heat.
You May Also Like
More recipes you might enjoy
Hong Shao Rou (Red Braised Pork Belly)
Hong Shao Rou is a classic Chinese comfort food. Pork belly is slow-braised with caramelized sugar and soy sauce until meltingly tender. The meat turns a rich red color and is coated in a thick, savory-sweet glaze that pairs perfectly with steamed rice. It's a dish that warms the soul.
Sichuan Pickled Cabbage Fish
A classic Sichuan dish with a tangy and spicy broth, tender fish fillets. The pickled cabbage perfectly removes any fishy taste, and the combination of dried chilies and Sichuan peppercorns warms the appetite. Great for family gatherings or dinner parties.
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.
Pan-fried Pork Buns (Sheng Jian Bao)
Soft and fluffy top with a crispy golden bottom, these Shanghai-style pan-fried pork buns burst with savory juice when you bite into them. A beloved breakfast classic and street food favorite.