Stir-fried Preserved Green Beans (Bu Dou Jiao) with Pork
Bu Dou Jiao, a traditional Hunan preserved vegetable with sour and crispy texture, stir-fried with pork belly to create a savory, greasy, and appetizing dish that perfectly accompanies rice.
Ingredients
9 items- Preserved green beans (Bu Dou Jiao) 150g
- Pork belly 200g
- Garlic 3 cloves
- Dried red chili peppers 3-4
- Light soy sauce 1 tbsp
- Dark soy sauce ½ tsp
- Shaoxing wine 1 tbsp
- Sugar ½ tsp
- Cooking oil as needed
Nutrition
Steps （6 steps）
Soak the preserved green beans in warm water for about 15 minutes until softened, squeeze dry, and cut into 1 cm pieces. Set aside.
Slice the pork belly thinly, then mix with 1 tablespoon of Shaoxing wine and a little light soy sauce. Marinate for 5 minutes.
Slice the garlic and cut the dried red chilies into small sections. Set aside.
Heat a wok over medium heat, add 1 tablespoon of oil. Add the pork belly slices and stir-fry over medium-low heat until the fat renders and the edges curl and turn golden, about 3 minutes. Remove and set aside.
Leave a little oil in the wok, add the sliced garlic and dried chili pieces, fry over low heat for 10 seconds until fragrant. Add the preserved bean pieces, increase to medium heat and stir-fry for 2 minutes until any moisture has evaporated and the beans are slightly charred.
Return the pork to the wok. Add 1 tbsp light soy sauce, ½ tsp dark soy sauce, and ½ tsp sugar. Turn the heat to high and stir-fry quickly for 30 seconds until everything is well combined. Optionally, add a pinch of chicken bouillon. Serve immediately.
Tips
The preserved beans are already salty, so be careful with the soy sauce to avoid oversalting. Rendering the fat from the pork belly first enhances flavor and reduces greasiness. Briefly frying the dried chilies at the start adds a smoky, spicy note.
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