Chinese · PANTRYHOP RECIPE
Stir-Fried Green Beans with Pork and Preserved Vegetable
25 minutes · 4 servings · omnivore
A common Chinese home dish using the salty-savory flavor of preserved vegetables.
Ingredients
Check you have the quantities below.
- 8 oz / 225 g ground pork
- 1 lb / 450 g green beans, trimmed
- 1/4 cup preserved mustard greens or pickled vegetable, chopped
- 3 cloves garlic, minced
- 1 tbsp soy sauce
- 1 1/2 tbsp neutral oil
- 2 tbsp water
Let’s make it
- Heat oil in a skillet over medium-high heat. Cook ground pork with garlic until no longer pink and reaches 71 C/160 F.
- Add green beans and stir-fry 4–5 minutes until blistered and tender-crisp.
- Stir in preserved vegetable, soy sauce, and water. Cook 1–2 minutes more.
- Serve hot with rice.
Chop the beans smaller for children and go easy on the preserved vegetable if it tastes strong.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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