Sichuan Stir-Fried Green Beans with Ground Pork Recipe
This classic Sichuan dish combines crispy, slightly wrinkled green beans with aromatic ground pork. In Chinese homes it’s often served as one of several dishes alongside rice. The flavor is intense, mildly spicy, and very addictive – a bit like the best possible version of baked beans, but in an Asian style and without tomato sauce.
The beans are pan-fried until wrinkled and slightly charred, which concentrates their flavor and gives them a unique, restaurant-style texture. Combined with savory, spicy ground pork and a fragrant Sichuan-style sauce, this simple dish tastes like something from a good Chinese restaurant but is easy to make at home.
Chef's tips
Don’t rush frying the beans – letting them blister and wrinkle a bit is key to both texture and flavor. If your pan is small, fry them in batches so they sauté instead of steaming. Adjust the amount of doubanjiang to your heat tolerance; different brands vary in saltiness and spiciness, so taste and tweak the seasoning at the end if needed.
How to serve
Serve with steamed jasmine or medium-grain rice. For a full meal, pair it with a simple cucumber salad, stir-fried leafy greens with garlic, or a light egg drop soup. It also works well as part of a larger family-style spread with other Chinese dishes.
Ingredients
- green string beans fresh or frozen, trimmed ends - 400 g
- ground pork - 250 g
- garlic finely chopped - 4 cloves
- fresh ginger grated - 10 g
- soy sauce - 2 tablespoons
- Shaoxing rice wine or dry white wine optional but recommended - 1 tablespoon
- doubanjiang chili paste or other hot chili paste amount to taste - 1 tablespoon
- sugar - 0.5 teaspoons
- oil for frying the beans and meat - 4 tablespoons
- chives or scallions chopped, for serving - 2 tablespoons
Preparation
- If using fresh green beans, wash them, trim the ends, and cut longer pods in half. If using frozen beans, do not thaw them beforehand.
- Heat 3 tablespoons of oil in a large frying pan or wok over medium-high heat. Add the beans and stir-fry for 7–8 minutes, stirring frequently, until they are slightly wrinkled, browned in spots, and tender but still a bit crisp. Transfer to a plate.
- In the same pan, add the remaining 1 tablespoon of oil. Add the ground pork and fry for 4–5 minutes, breaking it up with a spoon, until the meat is well cooked and lightly browned.
- Add the garlic and ginger and fry for 30–40 seconds, stirring, until they become very fragrant.
- Add the doubanjiang chili paste and fry for another 30 seconds, stirring so the paste toasts lightly.
- Pour in the soy sauce and rice wine (if using) and add the sugar. Stir to combine.
- Return the fried beans to the pan. Stir-fry everything together for 2–3 minutes, stirring so the beans are well coated with the sauce and meat.
- Transfer to a serving plate, sprinkle with chopped chives or scallions, and serve hot with rice.
Storage
Danie najlepiej smakuje świeże, ale można je przechować w lodówce do 2 dni. Podgrzewaj na patelni na małym ogniu, dodając 1–2 łyżki wody, aby sos się nie przypalił.
