Rich and savory with a deep soy aroma, the meat slices are perfectly infused with flavor.
For me, this dish carries the taste of my grandmother's cooking. The green beans are bathed in a rich, savory sauce, becoming incredibly aromatic, and the final handful of garlic elevates the entire dish. Make sure to braise the beans thoroughly—never serve them undercooked or raw, as this can cause food poisoning.
Ingredients
Main Ingredients
300 g (about 10 oz) green beans
Pork 100 g (about 3.5 oz)
When buying green beans, snap one open to check—choose ones with thick flesh and plenty of moisture. Any cut of pork will work fine.
Seasonings
25 g (about 2 tablespoons) yellow soybean paste
5 g soy sauce
1 g salt
5 g (about 1 teaspoon) yellow wine (Shaoxing wine)
Scallions and garlic, each to taste
I usually use Beijing-style dry yellow bean paste, or substitute with regular soybean paste. Leftover sauce from zhajiang noodles works great too.
Instructions
Instructions
Preparation
Step 1: Trim the ends off the green beans, wash them, and break them into small pieces (Image 2). Slice the pork into small pieces (Image 3). Slice the scallion and mince the garlic, then set aside.
Wash the beans first, then snap them into sections to prevent nutrient loss; pork with a bit of fat is more flavorful.
Stir-fried green beans
② Pour some oil into a wok and heat until it reaches about 350°F (medium-high). First add the sliced meat and scallion pieces, stir-frying over high heat until fragrant (Image 4). Then add the green beans and continue stir-frying over high heat for 1 minute (Image 5).
Braised Green Beans
Turn the heat to medium-low, add the yellow bean paste and stir-fry until it dissolves and evenly coats the beans (Image 6). Add soy sauce and Shaoxing wine, then pour in enough hot water to cover. Bring to a boil over high heat, cover, and simmer over low heat for at least 15 minutes.
Open the lid, add salt, and reduce the sauce over high heat. Finally, sprinkle with minced garlic and serve (Figure 7).
*Use less salt, as both soy sauce and yellow bean paste are already salty.
*Add the minced garlic only after the sauce has reduced, stir-fry for just a couple of turns and remove from heat immediately; do not overcook, or it will lose its flavor.
