|Nutritional Guidelines (per serving)|
|Servings: 2 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 45g||57%|
|Saturated Fat 10g||49%|
|Total Carbohydrate 58g||21%|
|Dietary Fiber 22g||77%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Seasoned with chili powder, salt and other spices, Szechuan preserved vegetable adds a distinct flavor to this recipe for Chinese green beans with ground pork. It is available in cans in Asian markets.
- 1 pound green beans (fresh)
- 1/2 cup pork (ground)
- 1 pinch salt (to taste)
- 1 pinch black pepper (to taste)
- 1/2 teaspoon corn starch
- 1 tablespoon soy sauce (dark)
- 1/2 teaspoon sugar (granulated, or to taste)
- 2 tablespoons broth (chicken)
- 4 tablespoons vegetable oil (or peanut oil)
- 1 tablespoon ginger (fresh, chopped)
- 1 teaspoon sherry (dry, or Chinese rice wine, as needed)
- 1 ounce/1/4 cup chopped Szechuan preserved vegetable
- 1 shallot (finely chopped)
- 1 teaspoon sesame oil (Asian)
- Gather the ingredients.
- Rinse the green beans and drain. Cut off the ends and cut diagonally into 2-inch lengths.
- In a small bowl, combine the ground pork with salt and black pepper to taste. Add the cornstarch, mixing it in with your fingers. Let stand while preparing the other ingredients.
- In a small bowl, combine the dark soy sauce, sugar, and chicken broth.
- Heat the wok on medium heat and add 2 tablespoons oil, drizzling the oil down the sides of the wok. When the oil is hot, add the green beans. Stir-fry the beans for about 6 to 8 minutes, until their skins pucker and turn brown. Remove from the wok.
- Heat 2 tablespoons oil in a wok over medium-high heat. When the oil is hot, add the ginger. Stir-fry for a second, then add the ground pork. Cook, stirring, until the ground pork is cooked (about 2 minutes). Splash the ground pork with the rice wine while it is cooking.
- Stir in the Szechuan preserved vegetable and cook briefly until it is hot. Add the green beans back into the pan, stirring to mix with the other ingredients.
- Give the sauce a quick re-stir and add it into the wok. Cook until the liquid is dry (about 2 minutes).
- Stir in the scallion. Do a taste test and adjust seasoning if desired. Remove from the heat and stir in the Asian sesame oil.
More Chinese Green Beans Recipes:
Chinese Green Beans
Beef With Chinese Green Beans
How to Make Szechuan Green Beans - Step-by-step photo instructions