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Robin Ward

Chinese Green Beans with Pork, the Easy Way

Bright green beans, savory pork, and a glossy little sauce, all with very little fuss. Beginner-friendly, weeknight-friendly, and far more impressive than the effort involved.
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Prep Time 10 minutes
Cook Time 15 minutes
20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground pork — For a lighter side dish, use 4 to 6 oz.
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing rice wine — dry sherry, mirin or sake may be substituted
  • 1 teaspoon minced garlic — about 1 to 2 cloves; use 2 cloves with 1 pound pork
  • ½ teaspoon finely grated fresh ginger
  • 1 teaspoon sugar, optional — recommended for balance
  • 2 to 3 tablespoons neutral high-heat oil — such as grapeseed or refined avocado oil
  • ¼ teaspoon kosher salt — use less if your chicken stock is salted
  • ⅛ teaspoon freshly ground black pepper
  • 12 to 16 ounces fresh green beans, stem ends removed — leave whole or cut into 3-inch pieces
  • ¼ cup chicken stock — preferably unsalted
  • 1 cup sliced onion
  • 2 to 3 tablespoons oyster sauce *See notes
  • Cooked rice, for serving

Equipment

  • Large wok or 12-inch skillet with a lid

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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

Serving note: This recipe serves 4 as a main dish with 1 pound of ground pork. The original recipe in Cynthia Chen McTernan’s A Common Table uses 4 to 6 ounces and serves 4 as a side dish.
Ground meat: Pork is my first choice here, but ground chicken or turkey also work well. Ground beef can be used too, though it makes the dish a little richer.
Shaoxing wine: I use Shaoxing rice wine here. Dry sherry, sake, or mirin also work. Mirin is slightly sweeter, but with only 1 tablespoon in the recipe, I still like the optional teaspoon of sugar for balance.
Sauce options: I like oyster sauce for its savory depth, but vegetarian stir-fry sauce works beautifully too. You can also use a combination of the two if you prefer a milder oyster sauce flavor.