Pickled Long Beans with Pork Stir Fry
Chinese Pickled Long Beans are an underutilized, but delicious ingredient that can be found in most Chinese grocery stores. Pickled Long Beans with Pork is a favorite stir-fried dish with perfect level of tongue burning chili flavor, crisped bits of ground pork, and vinegary pickled long beans whose flavor is transformed by the effect of the wok’s searing heat.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 ounces ground pork ((225g))
- 3 tablespoons vegetable oil ((divided))
- 2 teaspoons cornstarch
- 1 teaspoon soy sauce
- 1 teaspoon Shaoxing wine
- 2 teaspoons minced ginger
- 5 cloves garlic ((chopped))
- 1 tablespoon spicy bean paste ((dou ban jiang))
- 1 small green bell pepper ((diced))
- 1 small red bell pepper ((diced))
- 3 to 10 bird’s eye chilies ((thinly sliced, depending on your desired heat level))
- 1 package Chinese pickled long beans ((chopped into ¼” pieces))
- 1 teaspoon sugar
- 1/8 teaspoon white pepper
Instructions
- 1
First, marinate the ground pork. Mix it with 1 tablespoon of the oil, 2 teaspoons cornstarch, 1 teaspoon soy sauce, and 1 teaspoon Shaoxing wine. Set aside while you gather your other ingredients.
- 2
Heat the remaining 2 tablespoons of oil in a wok or cast-iron skillet over high heat. Add the pork and stir-fry until cooked through and lightly crisped. Add the ginger and allow to infuse the oil for another minute. Next, add the garlic and cook until the garlic is lightly browned. Add the spicy bean paste and stir to combine.
- 3
Add the diced green and red bell peppers and cook until they are slightly softened. Add the chilies, long beans, sugar, and white pepper, and cook for a few minutes to heat the long beans through. If you want an extra kick, add the chilies early on along with the ginger to really infuse the oil.
- 4
Serve with plenty of white rice!