Chinese Green Beans With Pork - Easy Stir-Fry Recipe at Home

If you’re craving a dish that’s savory, crisp, and deeply satisfying, Chinese Green Beans With Pork is a wonderful choice. It’s the kind of skillet dinner that brings together blistered green beans, fragrant aromatics, and tender, juicy pork—tossed in a glossy, garlicky sauce that clings to every bite. This recipe doesn’t require complicated techniques, just a bit of heat and some pantry-friendly ingredients. You can expect vibrant flavor, a delightful mix of textures, and a meal that comes together quickly enough for weeknights yet tastes special enough to share with friends.

What Makes These Chinese Green Beans With Pork So Irresistible

This dish balances savory, slightly sweet, and gently spicy notes while keeping the green beans bright and crisp-tender. The pork adds richness and protein without overpowering the vegetables, and the sauce ties everything together with that classic stir-fry sheen. It’s versatile, too—easy to adjust for spice, adaptable to what you have on hand, and just as good over steamed rice as it is on its own. If you love a stir-fry that tastes like it came from your favorite restaurant, this will hit the spot.

What You’ll Need: Ingredients for Chinese Green Beans With Pork

• 12 oz (340 g) green beans, trimmed — The star vegetable; they blister beautifully and stay crisp with a quick, hot cook.
• 8 oz (225 g) ground pork — Adds savory depth and juicy texture; its fat carries flavor into the beans.
• 2 tbsp neutral oil (divided) — High smoke-point oil (canola, peanut, or sunflower) helps blister the beans and sear the pork.
• 4 cloves garlic, minced — The aromatic backbone; sweetens slightly as it cooks and perfumes the sauce.
• 1 tbsp fresh ginger, minced — Bright and warming; complements the garlic and cuts through richness.
• 2 scallions, thinly sliced (whites and greens separated) — Whites for the stir-fry base; greens for a fresh finish.
• 2–3 small dried red chilies or 1/2 tsp red pepper flakes (optional) — For gentle heat that wakes up the flavors.
• 1/2 tsp Sichuan peppercorns, lightly crushed (optional) — Adds a citrusy, tingling note typical of Sichuan-style beans.

For the sauce:

• 1 tbsp light soy sauce — Salty umami that seasons the pork and beans.
• 1 tsp dark soy sauce — Deepens the color and adds slight molasses-like richness.
• 1 tbsp oyster sauce — Glossy body and savory sweetness that rounds out the dish.
• 1 tbsp Shaoxing wine — Lifts the aroma and complexity; key to restaurant-style depth.
• 1 tsp rice vinegar — A touch of acidity to balance the savory notes.
• 1 tsp sugar (or to taste) — Balances salt and heat, highlighting the beans’ natural sweetness.
• 1/3 cup (80 ml) low-sodium chicken broth or water — Thins the sauce so it coats without becoming heavy.
• 1 tsp toasted sesame oil — A nutty finish; drizzle at the end for aroma.

To thicken:

• 1 1/2 tsp cornstarch + 1 tbsp water — A quick slurry to give the sauce that classic silky cling.

Optional flavor boosters:

• 2 tbsp chopped ya cai (Sichuan preserved mustard greens) or 1 tbsp fermented black beans — Adds deep, savory complexity and a hint of funk.
• 1 tsp chili crisp or chili oil — For extra heat and texture at the finish.

Your Roadmap: Step-by-Step Guide to Making Chinese Green Beans With Pork

1. Stir the sauce together. In a small bowl, combine light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, rice vinegar, sugar, and broth (or water). In a separate cup, mix the cornstarch and water into a smooth slurry. Keep both near the stove.
2. Prep the aromatics. Mince the garlic and ginger. Slice the scallions, keeping the white and green parts separate. If using dried chilies or peppercorns, have them ready.
3. Dry the green beans thoroughly. Rinse, trim the ends, and pat completely dry with a clean towel. Dry beans blister better and won’t splatter as much.
4. Heat the pan until very hot. Set a wok or large, heavy skillet over medium-high to high heat. Add 1 tbsp of oil and swirl to coat.
5. Blister the green beans. Add the beans in a single layer. Let them sear undisturbed for 1–2 minutes until they spot and slightly char, then stir every 30 seconds. Cook 5–6 minutes total until crisp-tender with brown blisters. Transfer to a plate.
6. Sear the pork. Return the pan to high heat, add the remaining 1 tbsp oil, then add the ground pork. Break it up and cook 2–3 minutes until no longer pink and lightly browned.
7. Layer in aromatics. Push the pork to one side. To the empty side, add garlic, ginger, scallion whites, and optional dried chilies/Sichuan peppercorns. Stir until fragrant, 30–45 seconds, then mix into the pork.
8. Optional umami boost. If using ya cai or fermented black beans, stir them in now and cook 30 seconds to bloom their flavors.
9. Pour in the sauce. Give the sauce a quick stir and add it to the pan. Bring it to a lively simmer so it starts to reduce slightly.
10. Thicken lightly. Stir the cornstarch slurry and slowly drizzle it in while tossing. Cook 30–60 seconds until the sauce clings to the pork and looks glossy.
11. Return the beans. Add the blistered green beans back to the pan. Toss everything together for 30–60 seconds, just long enough to rewarm the beans and coat them fully. Turn off the heat and finish with sesame oil and scallion greens.
12. Taste and serve. Adjust seasoning—more vinegar for brightness, a pinch of sugar if too salty, or a splash of soy if it needs oomph. Serve hot with steamed rice or noodles.

Planning Ahead: Timing & Preparation Details

• Prep time: About 15 minutes (trimming beans, mincing aromatics, mixing sauce).
• Cook time: 12–15 minutes (including blistering, searing pork, and finishing the sauce).
• Total time: Around 30 minutes.
• Servings: 3–4 as a main with rice, 4–6 as part of a multi-dish meal.
• Make-ahead tips: You can trim the beans and mix the sauce a day ahead. Keep the beans dry in a container lined with a paper towel. Don’t cook the beans ahead—they’ll lose their crispness.
• When it’s ready: As soon as the beans are glossy and coated, and the sauce lightly clings without pooling. Serve immediately for the best texture.
• Storage: Refrigerate leftovers up to 3 days. Reheat in a skillet over medium heat with a splash of water to loosen the sauce.

Cook Like a Pro: Tips for Success

• Use high heat for the beans. A hot pan is key to blistering without overcooking. If your pan smokes excessively, lower the heat slightly but keep it lively.
• Don’t crowd the pan. If needed, blister the beans in two batches so they char instead of steaming.
• Keep the beans dry. Patting dry prevents oil from sputtering and helps the beans sear properly.
• Pre-mix your sauce. Stir-fries move fast. A ready-to-pour sauce ensures nothing scorches while you measure mid-cook.
• Bloom aromatics briefly. Cook garlic, ginger, and chilies just until fragrant. Overcooking turns garlic bitter.
• Adjust the final flavor. A splash of vinegar brightens, soy deepens, and a pinch of sugar balances. Taste before serving.
• Try optional add-ins. Ya cai or fermented black beans add restaurant-level complexity. Use sparingly; a little goes far.
• Serve with texture in mind. Crisp-tender beans are the goal. Pull them off heat as soon as they’re glossy and coated.

At-a-Glance Nutrition: Nutritional Snapshot

Approximate per serving (4 servings):

These values are estimates and will vary with exact ingredients, brands, and portion sizes, especially soy sauce and oyster sauce.

Answers You Might Be Looking For: Frequently Asked Questions

Can I make this without pork?

Yes. Try crumbled firm tofu (pressed and pan-seared), finely chopped mushrooms (shiitake or cremini), or ground chicken or turkey. Keep the same sauce and technique, adjusting salt to taste.

What can I use instead of Shaoxing wine?

Dry sherry is the closest substitute. You can also use mirin and reduce the sugar slightly, or simply skip it and add a touch more soy and vinegar for balance.

Can I use frozen green beans?

You can, but thaw and pat them very dry first. They won’t blister quite as well as fresh, yet the dish will still be tasty. Cook over high heat and avoid overcrowding for the best texture.

Parting Thoughts: Final Thoughts

Chinese Green Beans With Pork is a lovely reminder that simple ingredients can create something truly memorable. With a quick blister, a handful of aromatics, and a well-balanced sauce, you’ll bring a restaurant-worthy stir-fry to your table in minutes. It’s comforting enough for a quiet night in, yet impressive enough to share with people you care about. I hope you enjoy the process—listening to the sizzle, breathing in the aromas, and tasting as you go—because that’s where the joy of cooking lives. When you serve this dish, you’re offering more than dinner; you’re sharing warmth, care, and a moment worth savoring.