Pork Recipes
Stir-Fried Pickled Long Beans with Ground Pork
Stir-Fried Pickled Long Beans with Ground Pork is a classic Chinese home-style dish that combines savory pork, tangy pickled long beans, and fresh chilies. The pickled beans add a bright, slightly sour flavor that balances the richness of the pork, making it a flavorful and satisfying dish that pairs perfectly with steamed rice.
- Total
- 30 minutes
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Pork Recipes
- Method
- Stir-fry
- Total Time
- 30 minutes
- Difficulty
- Moderate
- Main Ingredient
- Pickled Long Beans
About This Recipe
Stir-Fried Pickled Long Beans with Ground Pork is a classic Chinese home-style dish that combines savory pork, tangy pickled long beans, and fresh chilies. The pickled beans add a bright, slightly sour flavor that balances the richness of the pork, making it a flavorful and satisfying dish that pairs perfectly with steamed rice.
Why You'll Love This Recipe
- Ready in about 30 minutes, so it can fit into a busy cooking day.
- Breaks the method into manageable steps instead of assuming you already know the technique.
- Helpful for practicing timing, heat control, and the order of adding ingredients.
- Shows a practical way to cook pork with clear preparation and cooking cues.
- Gives the dish a clear tangy and savory flavor profile without making the method feel complicated.
Ingredients
- 300 g Pickled Long Beans
- 200 g Ground Pork
- 2 Red Chili Peppers
- 1 Green Chili Pepper
- 2 stalks Green Onions
- 2 cloves, minced Garlic
- 1 tbsp, minced Ginger
- 1 tsp Sichuan Peppercorns
- 1/4 tsp Salt
- 1 tbsp Cooking Wine
- 1 tbsp Light Soy Sauce
- 1 tbsp Cooking Oil
Ingredient Notes
These notes explain the role of the main ingredients so the recipe is easier to adjust.
Pickled Long Beans
This ingredient helps define the flavor, texture, or structure of the dish.
Ground Pork
Pork brings savory depth and works well with ginger, garlic, soy sauce, vinegar, and vegetables.
Red Chili Peppers
Chilies or peppers add aroma, color, and heat; adjust the amount to fit your table.
reen Chili Pepper
Chilies or peppers add aroma, color, and heat; adjust the amount to fit your table.
Ingredients & Techniques Used in This Recipe
These guides explain the key sauces, ingredients, and cooking techniques used in this recipe, so you can understand the dish instead of only following steps.
Sauce
Shaoxing Wine
Chinese cooking wine used in marinades, stir-fries, braises, and sauces.
Sauce
Light Soy Sauce
The everyday soy sauce for salt, umami, marinades, and stir-fry seasoning.
Ingredient
Sichuan Peppercorn
The citrusy, numbing spice behind many Sichuan dishes.
Technique
How to Stir Fry Properly
Learn heat control, ingredient order, sauce timing, and quick wok cooking.
Technique
How to Steam Chinese Food
Understand Chinese steaming for fish, eggs, tofu, buns, and vegetables.
Step-by-Step Instructions
Step 1
Prepare all ingredients. Rinse the pickled long beans and soak them in water for 30 minutes to reduce excess saltiness.
Step 2
Mix the ground pork with minced ginger, salt, cooking wine, and light soy sauce. Stir until evenly combined.
Step 3
Finely chop the garlic, ginger, and green onions. Slice the red and green chilies into thin rings.
Step 4
Drain the soaked pickled long beans and chop them into small pieces.
Step 5
Heat oil in a wok over medium heat. Add the Sichuan peppercorns and stir-fry until fragrant, then remove and discard them.
Step 6
Add the minced ginger and garlic to the wok and stir-fry until aromatic.
Step 7
Add the seasoned ground pork and stir-fry, breaking it apart until fully cooked and lightly browned.
Step 8
Add the chopped pickled long beans, sliced chilies, and green onions.
Step 9
Stir-fry for 2–3 minutes until everything is evenly mixed and heated through.
Step 10
Taste and adjust seasoning if needed, then serve hot.
Cooking Tips
- Soaking the pickled long beans helps remove excess salt and improves the overall flavor balance.
- Avoid adding too much extra salt, as the pickled beans are already seasoned.
- For a spicier dish, increase the amount of fresh chilies.
- Serve with steamed rice for a traditional and satisfying meal.
Serving Suggestions
- Serve it with steamed rice when you want a simple Chinese home-cooked meal.
- Use it as a small side dish with congee, noodles, dumplings, or a rich braised main.
- A small portion can brighten heavier dishes because the sour, salty flavor cuts through richness.
Recipe Card
Stir-Fried Pickled Long Beans with Ground Pork is a classic Chinese home-style dish that combines savory pork, tangy pickled long beans, and fresh chilies. The pickled beans add a bright, slightly sour flavor that balances the richness of the pork, making it a flavorful and satisfying dish that pairs perfectly with steamed rice.
Ingredients
- 300 g Pickled Long Beans
- 200 g Ground Pork
- 2 Red Chili Peppers
- 1 Green Chili Pepper
- 2 stalks Green Onions
- 2 cloves, minced Garlic
- 1 tbsp, minced Ginger
- 1 tsp Sichuan Peppercorns
- 1/4 tsp Salt
- 1 tbsp Cooking Wine
- 1 tbsp Light Soy Sauce
- 1 tbsp Cooking Oil
Method
- Prepare all ingredients. Rinse the pickled long beans and soak them in water for 30 minutes to reduce excess saltiness.
- Mix the ground pork with minced ginger, salt, cooking wine, and light soy sauce. Stir until evenly combined.
- Finely chop the garlic, ginger, and green onions. Slice the red and green chilies into thin rings.
- Drain the soaked pickled long beans and chop them into small pieces.
- Heat oil in a wok over medium heat. Add the Sichuan peppercorns and stir-fry until fragrant, then remove and discard them.
- Add the minced ginger and garlic to the wok and stir-fry until aromatic.
- Add the seasoned ground pork and stir-fry, breaking it apart until fully cooked and lightly browned.
- Add the chopped pickled long beans, sliced chilies, and green onions.
- Stir-fry for 2–3 minutes until everything is evenly mixed and heated through.
- Taste and adjust seasoning if needed, then serve hot.
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