Pan – Fried String Bean With Minced Pork Recipe

Trim and prep

Wash the string beans and trim both ends. If any beans are very long, halve them crosswise so they are about 6–7 cm (2.5 in) long for even cooking.

Mince the garlic and ginger finely. Slice the scallions thinly, separating white and green parts.

In a bowl, combine the ground pork with 1/2 teaspoon of light soy sauce (from the sauce amount), the cornstarch, and a pinch of white pepper. Mix until evenly combined and slightly tacky. Let sit while you blanch the beans (this helps the pork bind and stay juicy).

Blanch the beans

Bring 1 cup (240 ml) of water to a rolling simmer in a wide skillet or pot. Add a pinch of salt. Add the trimmed string beans and blanch for 1–2 minutes until bright green and slightly tender but still crisp. Immediately drain and transfer to a bowl of ice water (or run under cold water) to stop cooking. Drain well and pat dry with a towel.

In a small bowl, mix together 2 tbs light soy sauce, 1 tbs oyster sauce, 1 tbs Shaoxing wine, 1 tsp sugar, 1 tsp white pepper, and 1 tsp dark soy sauce (if using). Stir until sugar dissolves.

Dissolve 1 tsp cornstarch in 30 ml (about 2 tbs) water to make a slurry. Add the slurry to the sauce mixture and stir to combine. Add 1 tsp sesame oil and set the sauce aside.

Heat a large nonstick or carbon steel skillet/wok over medium-high heat until hot. Add 2 tbs neutral oil and swirl to coat.

Add the marinated ground pork in a thin layer. Let it sear undisturbed for 30–40 seconds, then break up with a spatula into small pieces. Stir-fry until pork is mostly cooked through and beginning to brown, about 2–3 minutes. Remove the pork to a bowl, leaving any rendered fat and browned bits in the pan.

Wipe the pan briefly if there is excessive oil, then add the remaining 1 tbs oil and return to medium-high heat. Add the minced garlic, minced ginger, and the white parts of the scallions. Stir-fry for 20–30 seconds until fragrant but not burnt.

Add the blanched, drained string beans to the pan. Toss to coat in the aromatics and stir-fry for 2–3 minutes, pressing the beans against the pan occasionally so they blister and develop light char spots. If you prefer softer beans, stir-fry another 1–2 minutes.

Return the cooked minced pork to the pan with the beans. Toss to combine.

Pour the prepared sauce and slurry over the beans and pork. Stir and toss continuously until the sauce thickens and evenly coats the beans, about 1 minute. Taste and adjust seasoning: add up to 1/2 tsp salt if needed and sprinkle chili flakes or add sliced fresh chili to taste. If sauce reduces too much, add 1–2 tbs water to loosen.

Turn off the heat and drizzle 1 tsp sesame oil over the dish. Toss in the green parts of the scallions and give one final stir.

Transfer to a serving plate and serve hot as a side or over steamed rice.