Pickled Long Beans with Pork Stir Fry
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4
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Calories
343 kcal
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Course
Main Course
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Cuisine
Chinese
Pickled Long Beans with Pork Stir Fry
Description
Pickled Long Beans with Pork Stir Fry features seasoned ground pork stir-fried until lightly crisped and infused with aromatics such as ginger, garlic, and spicy bean paste. The inclusion of green and red diced bell peppers adds sweetness and texture, while bird’s eye chilies bring adjustable heat. The pickled long beans, which are chopped into small pieces, contribute a tangy, savory flavor that cuts through the richness of the pork. Cooking the ingredients together ensures the flavors meld and the long beans are heated through.
This dish is well-suited to eating with plain steamed white rice, which helps balance the spicy and savory flavors. Careful marination of the pork with cornstarch, soy sauce, and Shaoxing wine tenderizes it and enhances the flavor depth. The recipe allows adjusting chili quantity based on preferred spice level, making it versatile.
Ingredients
- 8 ounces ground pork (225g)
- 3 tablespoons vegetable oil (divided)
- 2 teaspoons cornstarch
- 1 teaspoon soy sauce
- 1 teaspoon Shaoxing wine
- 2 teaspoons ginger minced
- 5 cloves garlic (chopped)
- 1 tablespoon bean paste dou ban jiang, spicy
- 1 bell pepper diced, small green
- 1 bell pepper diced, small red
- 3 to 10 bird’s eye chilies (thinly sliced, depending on your desired heat level)
- 1 package pickled long beans chopped into ¼” pieces, Chinese
- 1 teaspoon sugar
- 1/8 teaspoon white pepper
Instructions
- First, marinate the ground pork. Mix it with 1 tablespoon of the oil, 2 teaspoons cornstarch, 1 teaspoon soy sauce, and 1 teaspoon Shaoxing wine. Set aside while you gather your other ingredients.
- Heat the remaining 2 tablespoons of oil in a wok or cast-iron skillet over high heat. Add the pork and stir-fry until cooked through and lightly crisped. Add the ginger and allow to infuse the oil for another minute. Next, add the garlic and cook until the garlic is lightly browned. Add the spicy bean paste and stir to combine.
- Add the diced green and red bell peppers and cook until they are slightly softened. Add the chilies, long beans, sugar, and white pepper, and cook for a few minutes to heat the long beans through. If you want an extra kick, add the chilies early on along with the ginger to really infuse the oil.
- Serve with plenty of white rice!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Calories | 343kcal | 17% |
| Carbohydrates | 22g | 7% |
| Protein | 14g | 28% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 41mg | 14% |
| Sodium | 570mg | 24% |
| Potassium | 750mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 1595IU | 32% |
| Vitamin C | 173.9mg | 193% |
| Calcium | 30mg | 3% |
| Iron | 8.8mg | 49% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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