{"id":8885,"date":"2025-12-18T15:56:47","date_gmt":"2025-12-18T20:56:47","guid":{"rendered":"http:\/\/omnivorescookbook.com\/?p=8885"},"modified":"2025-12-18T15:56:48","modified_gmt":"2025-12-18T20:56:48","slug":"stir-fried-green-beans","status":"publish","type":"post","link":"https:\/\/omnivorescookbook.com\/stir-fried-green-beans\/","title":{"rendered":"Stir Fried Green Beans with Ground Pork (\u8c46\u89d2\u7092\u8089\u672b)"},"content":{"rendered":"\n

My stir fried green beans with ground pork is a dish that\u2019s easy to put together and bold in flavor.  It\u2019s savory, slightly spicy, and packed with umami from doubanjiang, with tender-crisp green beans and juicy bits of pork in every bite. Served over a bowl of steamed rice, it makes a great one-bowl meal.<\/p>\n\n\n\n

\"Stir-fried<\/figure>\n\n\n\n

This stir-fried green beans with ground pork is one of those classic Chinese home-cooked dishes that\u2019s deeply comforting yet incredibly efficient. Unlike the restaurant-style dry-fried green beans<\/a> that takes more effort and time to make, this version is designed for a quick weeknight meal. It uses a covered steam pan-frying method to cook the beans through while still developing flavor, making it easier and less messy.<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

Green beans and ground pork are a classic pairing in Chinese cooking because they balance each other so well. The beans add freshness and crunch, while the pork brings richness and savoriness. A small amount of doubanjiang provides depth and gentle heat without overpowering the dish, and a splash of chicken stock helps the beans cook evenly while absorbing flavor. Finishing with scallions adds freshness and aroma, tying everything together.<\/p>\n\n\n\n

\"Ingredients<\/figure>\n\n\n\n

Doubanjiang<\/h3>\n\n\n\n

Doubanjiang (\u8c46\u74e3\u9171), a key ingredient in Sichuan cuisine, is a fermented paste that is spicy, salty, and earthy. A spoonful of it in a stir fry goes a long way to add heat and savory umami. If you\u2019ve ever enjoyed Sichuan dishes like mapo tofu<\/a> or twice-cooked pork<\/a>, you\u2019ve already tasted the magic of doubanjiang. In this dish, it works the same way by transforming a simple dish into something rich and bold tasting.<\/p>\n\n\n\n

If you don\u2019t want a spicy dish, consider replacing doubanjiang with black bean sauce<\/a>. It is a great ingredient to add rich umami to a dish without the heat.<\/p>\n\n\n\n

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Ground meat options<\/h3>\n\n\n\n

Although ground pork is the classic pairing with green beans, it\u2019s totally possible to replace it with ground chicken or ground beef. When using ground chicken, your dish will turn out a little milder yet still bursting with flavor. If using ground beef, your dish will have a richer taste. Both are great options.<\/p>\n\n\n\n

Whichever ground meat you choose, I prefer to marinate it in Shaoxing wine, grated ginger, salt and cornstarch. Not only does it season the meat and make it more flavorful, it also keeps it tender and juicy.<\/p>\n\n\n\n

How to make<\/h2>\n\n\n\n

1. Cook the ground pork. <\/strong>Heat up your wok really hot, until smoking. After adding the pork, I like to spread it out and let it cook for 30 seconds or so before moving it around and chopping it. So the meat has time to brown and the pan will become hot again. I only cook until the pork is chopped into small pieces and the surfaces are cooked. It\u2019s OK if some pieces are still pink, since you will be braising the pork later and it will be cooked through. <\/p>\n\n\n\n

\"Ground<\/figure>\n\n\n\n

2. Add doubanjiang and aromatics. <\/strong>I cook the doubanjiang and sugar first, drawing out the flavor from the paste and infusing the oil. Then add scallion whites and give it a quick stir. <\/p>\n\n\n\n

\"Ground<\/figure>\n\n\n\n

3. Cook the green beans.<\/strong> To cook the green beans, I use high heat first to stir fry the green beans and coat them evenly with oil. <\/p>\n\n\n\n

\"Green<\/figure>\n\n\n\n

Then I add chicken stock and soy sauce, cover the green beans and let them steam. The steaming process will ensure the green beans are cooked evenly while absorbing all the flavor. I like to use fairly high heat for this process, because I want the liquid to be fully absorbed and evaporated. So the green beans will develop a light char from the bottom of the pan.<\/p>\n\n\n\n

\"Green<\/figure>\n\n\n\n

Once the green beans are cooked through and lightly charred, uncover the skillet. If there\u2019s excess liquid, increase the heat and cook until it evaporates. Turn off the heat, add the green part of the scallions, and give everything a final stir.<\/p>\n\n\n\n

\"Chinese<\/figure>\n\n\n\n

How to Serve<\/h2>\n\n\n\n

This dish is perfect with plain steamed rice as a light main dish, and it also pairs well with simple sides like tomato and egg stir-fry<\/a> and a light soup such as egg drop soup<\/a> for a full dinner. Leftovers reheat well and make a great next-day lunch.<\/p>\n\n\n\n

\"Green<\/figure>\n\n\n\n

Frequently asked questions<\/h2>\n\n\n\t\t
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Is this dish very spicy?<\/strong><\/h3>\t\t\t\t
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This dish is mildly spicy, depending on the brand of doubanjiang you use. Pixian doubanjiang tends to be saltier and more complex rather than aggressively hot. If you\u2019re sensitive to heat, you can reduce the amount slightly or choose a milder version.<\/p>\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\n\n\t\t

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Can I use frozen green beans instead of fresh?<\/strong><\/h3>\t\t\t\t
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Fresh green beans are highly recommended for this dish because they hold their shape and develop a lightly charred surface. Frozen green beans tend to release more moisture and can turn soft or mushy. If using frozen green beans, I would skip the chicken stock. After covering the skillet, I would only cook it for 2 to 3 minutes. Then check the beans. If they are already soft, uncover the pan, turn to high heat to cook a little longer to make sure all the liquid is fully evaporated.<\/p>\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\n\n\t\t

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What can I substitute for doubanjiang?<\/strong><\/h3>\t\t\t\t
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Doubanjiang (fermented chili bean paste) is key to the dish\u2019s depth and savory flavor. If you don\u2019t have it, you can substitute with:<\/p>\n\n\n\n