Bean SidesChineseEasy

Chinese Long Beans with Minced Pork

From the MyKitchenBank Kitchen

Blistered, tender-crisp yardlong beans tossed with savory crumbled pork, garlic, ginger and a quick soy-based sauce. A fast, satisfying stir-fry that works as a side or, over rice, a full weeknight meal.

Prep
20 min
Cook
14 min
Wait
10 min
Total
44 min
Makes
About 4 cups (4 side servings or 2–3 main servings with rice)
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Steps

Before you start
  • Wash the beans and dry them completely; wet beans spatter in hot oil and steam instead of blistering.
  • Have every ingredient prepped and the sauce mixed before you turn on the heat; the stir-fry moves fast.
  • Use a large skillet or wok so the beans sit in a single layer for most of the cooking.
  • Start steamed rice now if serving as a main.

  1. Marinate the pork

    • In a small bowl, combine the ground pork, 1 tsp (5 ml) light soy sauce, 1 tsp (5 ml) Shaoxing wine and ½ tsp cornstarch.
    • Mix with a fork or your hand for about 30 seconds until the mixture looks slightly sticky.
    • Set aside for 10 minutes.
    + Show details

    Ready when: Pork looks tacky and evenly coated, with no dry cornstarch visible

  2. Prep the beans

    • Trim the stem ends of the beans, cut them into 2-inch (5 cm) pieces, and pat them completely dry with a towel.
    • Mince the garlic and ginger and slice the scallions, keeping whites and greens in separate piles.
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    Ready when: Beans are dry to the touch

    Tip: Cut beans on a slight diagonal if you like; just keep the pieces a uniform size so they cook evenly.

  3. Mix the sauce

    • In a small bowl, stir together 1½ tbsp (22 ml) light soy sauce, 1 tsp dark soy sauce, 1 tbsp oyster sauce, ½ tsp sugar and ¼ cup (60 ml) water until the sugar dissolves.
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    Ready when: Sauce looks uniformly dark with no sugar granules

  4. Blister the beans

    • Heat a wok or large skillet over high heat for 1 minute until a drop of water evaporates instantly.
    • Add 2 tbsp (30 ml) oil, swirl, then add the beans in as even a layer as possible.
    • Stir-fry, tossing every 30 seconds or so, for 4–5 minutes.
    • Transfer the beans to a plate.
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    Ready when: Beans are bright green with wrinkled skin and brown blistered spots, and they bend without snapping

    Tip: If your pan is small, cook the beans in two batches; crowding steams them and turns them dull and limp.

  5. Brown the pork

    • Reduce heat to medium-high.
    • Add the remaining 1 tbsp (15 ml) oil to the same pan.
    • Add the pork and break it into small crumbles with the spatula.
    • Cook, stirring occasionally, for 3–4 minutes.
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    Ready when: Pork is no longer pink, lightly browned at the edges, and reaches 160°F (71°C)

    Tip: Let the pork sit undisturbed for 30–45 seconds at a time to get browned, flavorful bits.

  6. Add aromatics

    • Push the pork to one side.
    • Add the garlic, ginger, scallion whites, and chili flakes if using.
    • Stir for 20–30 seconds, then mix everything into the pork.
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    Ready when: Fragrant and golden at the edges; garlic must not turn dark brown

    Tip: Lower the heat briefly if the garlic is browning faster than 20 seconds.

  7. Simmer with sauce

    • Return the beans to the pan and pour the sauce over them.
    • Toss well, then cook, stirring frequently, for 2–3 minutes.
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    Ready when: Sauce reduces to a glossy coating that clings to the beans, with almost no liquid pooling; beans are tender but still have a slight snap

    Tip: Taste a bean for doneness; thick beans may need an extra minute.

  8. Finish and serve

    • Turn off the heat.
    • Season with a pinch of white pepper and drizzle with sesame oil if using.
    • Toss in the scallion greens.
    • Taste and add a splash of soy sauce if needed.
    • Serve immediately with steamed rice.
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    Ready when: Scallion greens are bright and just wilted

Good to know

Tips
  • Dry beans are the secret to blistering; any surface water causes steaming and dull color.
  • Use high heat for the beans and don't overcrowd the pan, working in batches if needed.
  • Dark soy sauce adds color more than saltiness, so don't skip it if you want a rich mahogany glaze.
  • For a more traditional dry-fried (gan bian) texture, cook the beans 2 extra minutes until deeply wrinkled before adding the sauce.
Make ahead

"Marinate the pork, cut the beans, and mix the sauce up to 1 day ahead; refrigerate separately in covered containers. Pat the beans dry again before cooking."

Storage & reheating

"Room temperature: up to 2 hours. Fridge: airtight container up to 3 days. Freezer: not recommended, as the beans turn soft. Reheat in a skillet over medium-high heat for 2–3 minutes with a splash of water, or microwave in 30-second bursts until steaming hot (165°F/74°C)."

Substitutions
  • yardlong beans (Chinese long beans) → Green beans (haricots verts or regular). Use the same weight; cook 1–2 minutes less for thin haricots verts.
  • ground pork → Ground chicken, turkey or crumbled firm tofu. Poultry must reach 165°F (74°C); add a little extra oil for lean meat.
  • Shaoxing wine → Dry sherry. Use the same amount.
  • oyster sauce → Vegetarian mushroom stir-fry sauce or hoisin sauce. Hoisin is sweeter; omit the sugar if using it.
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