A very good reason to bring home fresh green beans.
This is the sort of dinner I want lately: a hot wok, a short ingredient list, and something very good on the table without much ceremony.
My version is adapted from Cynthia Chen McTernan’s A Common Table. I first checked the book out from the library. Then I renewed it. And renewed it again. At some point, it seemed only polite to buy my own copy. It’s a winner. Cynthia’s homestyle take on Sichuan-style green beans and pork is lighter on oil and wonderfully unfussy, which is exactly why I keep coming back to it.
The Green Beans Stay Long
The beans turn bright, tender, and lightly blistered, with savory pork tucked throughout.
I leave the green beans whole. Why create another job? Trim the stem ends and cook them as they are. I like the texture better, and bags of slender French green beans make this especially easy.
Cynthia uses 4 to 6 ounces of pork for a side dish. I use a full pound, which turns it into dinner.
Whole green beans stay bright and tender in the wok, with savory pork and onion tucked throughout.
Oyster Sauce Without the Oysters Taking Over
If oyster sauce gives you pause, don’t worry. The finished dish does not taste fishy. It simply makes everything more savory.
Vegetarian stir-fry sauce also works, or use a little of each. For more heat, add Sriracha at the table.
And Then There Are the Eggs
I love this with Chinese Scrambled Eggs & Tomatoes, a soft, jammy companion, and a big bowl of rice to catch all the juices. It has quietly become one of my favorite meals.
My husband, who is deep in the weeds starting a business and occasionally forgets that lunch exists, has one request: “Don’t forget how much I like this. Make it often.” Fair enough. It is fast, deeply flavorful, and exactly the sort of meal that can make a busy day stop for a minute.
Chinese Scrambled Eggs & Tomatoes add a soft, lightly sweet contrast to the savory pork and green beans, especially with rice alongside.
A Few Things That Help
- Flat-bottomed wok with bamboo lid – mine gets a lot of use and is also my preferred pan for deep-frying chicken, including my Pickle-Brined Fried Chicken Sandwiches and Chicken McNuggets.
- Microplane or fine grater for the ginger
- Wooden spoon or wok spatula
The recipe is very simple, but sometimes seeing dinner come together makes everything feel easier. So I made you a short video, too.
Watch below, then head to both printable recipes when you’re ready to cook.
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My husband’s “make this often” meal: savory pork and green beans, soft tomato eggs, and jasmine rice to catch the juices.
Chinese Green Beans with Pork, the Easy Way
Ingredients
Equipment
Method
- Up to 1 hour ahead: In a medium bowl, combine the pork, soy sauce, wine, garlic, ginger, and sugar, if using. Mix well, cover, and refrigerate while you prep the green beans.
- When you’re ready to cook: In a wok or large skillet, heat 1 tablespoon oil over high until shimmering. Add the ground pork and cook, breaking it into small pieces, until browned, 3 to 4 minutes. Transfer the pork to a plate or bowl and set aside.
- Wipe out the wok and return it to high heat. Add the remaining 1 to 2 tablespoons oil and heat until shimmering. I prefer 2 tablespoons, but 1 works well too.Add the salt and pepper, then immediately add the green beans. They should sizzle loudly when they hit the hot oil. Toss constantly with a spatula until the beans are evenly coated and bright green, 2 to 3 minutes.Add the chicken stock, reduce the heat to medium-low, and cover. Steam for about 3 minutes, until the beans have started to soften but are still a little firm.
- Uncover and increase the heat to medium-high. Add the sliced onion and cooked pork, then toss until everything is well combined.Reduce the heat to medium-low, cover again, and cook for 5 to 8 minutes, until the green beans are tender.Add the oyster sauce, starting with the smaller amount since brands vary in saltiness. Toss well to coat, then taste and adjust the seasoning as needed.Serve hot with rice.
Notes
Chinese Scrambled Eggs & Tomatoes
Ingredients
Equipment
Method
- Whisk the eggs with ¼ teaspoon salt until very well combined, 1 to 2 minutes. Set aside.
- In a medium skillet or large wok, heat 1 tablespoon oil over medium-high heat. Add the tomatoes, sugar, if using, pepper, and ⅛ to ¼ teaspoon salt.Cook until the tomatoes soften, wrinkle, and begin to release their juices, 3 to 4 minutes. Remove from the pan and set aside. Wipe out the pan.
- In the same pan, heat the remaining 1 tablespoon oil over high heat until shimmering. Add the beaten eggs; they should sizzle immediately.Let the eggs cook undisturbed for 30 seconds to 1 minute, until a thin layer sets on the bottom. Using a large spatula or wooden spoon, gently push the cooked egg to one side so the uncooked egg can flow underneath.Repeat until the eggs are mostly set but still slightly wet in spots. This creates soft, layered curds.Add the cooked tomatoes and gently fold everything together, breaking the eggs into smaller pieces as needed. Cook just until the eggs are fully set.Taste and adjust the seasoning, then serve immediately with rice.
More Big Asian Flavor, Very Little Fuss
Chinese Spiced Cola Chicken Wings
Sticky, savory-sweet wings simmered with cola, soy sauce, ginger, and warm spices. Surprisingly simple, wonderfully messy, and very good over rice.
Gochujang Buffalo Chicken Wraps
Crispy chicken, cool vegetables, and a smoky-sweet sesame gochujang sauce tucked into a soft tortilla. Fast lunch, easy dinner, excellent use of store-bought chicken tenders.
Spicy Gochujang Eggs in Purgatory
Eggs baked in a spicy-sweet gochujang tomato sauce with Parmesan. Somewhere between eggs in purgatory and shakshuka, with a Korean turn and plenty of sauce for toast.
Sweet Sesame Skillet Cornbread
A little Southern, a little unexpected. Sweet skillet cornbread with toasted sesame and a honey-sesame finish that works just as happily beside barbecue as a bowl of beans.
Summer Sweet Corn with Miso & Mascarpone Pasta
Sweet corn, miso butter, and mascarpone tossed with ribbons of pasta. Creamy without being heavy and exactly the sort of dinner that looks like you tried harder than you did.
If you’d like to see more, come find me on YouTube, 𝕏, and Instagram. You can also follow James T. here on the blog and on Instagram at @WarpSpeedWags.
If you make these Chinese Green Beans with Pork, I’d love to hear how they turned out. Tell me if you kept the beans whole, how much pork you used, and whether you made the tomato eggs too. Your comments and shares help more people find these recipes, and I appreciate every one.
4 responses to “Chinese Green Beans with Pork, the Easy Way”
green beans are always the best
So good! Thanks for commenting, RNP!
Thanks for these easy-to-prepare recipes with wonderfully detailed instructions-as always. 🙂
Thanks, Nancy!