Chinese dry fried green beans recipe for four
Recipe shopping list — copy the items into Valedo.
This fast Chinese stir-fry serves four as part of a rice meal. It focuses on blistered green beans and savory pork rather than a saucy dish.
Ingredients
Jasmine rice
2 cups cooked
Green beans
1 pound
Ground pork
8 ounces
Neutral cooking oil
3 tablespoons
Sichuan preserved mustard greens
1/4 cup
Garlic cloves
3
Fresh ginger
1 tablespoon minced
Dried red chiles
4
Light soy sauce
1 tablespoon
Shaoxing wine
1 tablespoon
Granulated sugar
1 teaspoon
How to make it
- Heat oil in a wok and fry green beans until wrinkled and tender; remove. 2. Cook pork until browned. 3. Add mustard greens, garlic, ginger, and chiles; stir-fry briefly. 4. Add soy sauce, wine, sugar, and green beans. 5. Toss until coated and serve with rice.
Who this list is for
This list is made for anyone preparing a Chinese dry fried green beans stir-fry for four people. It’s ideal if you want a quick, savory side or main dish with pork and green beans, especially for a weeknight meal with rice. Use this if you want to hit the right flavors and textures without hunting for obscure ingredients.
How to use this list
Begin by shopping for green beans (1 pound) and ground pork (8 ounces). Pick up jasmine rice, or use what you have. Gather Sichuan preserved mustard greens, dried red chiles, and fresh aromatics: garlic and ginger. Measure out neutral oil, light soy sauce, Shaoxing wine, and sugar. Prep the green beans by trimming the ends and drying them well—this helps them blister. Mince the garlic and ginger before you start cooking. Have all ingredients ready and portioned, since stir-frying moves fast.
What to skip
Don’t substitute canned or frozen green beans; fresh is key for blistering. Avoid overloading the pan—cook in batches if needed to get real dry-fried texture. Skip adding extra sauce or water; this isn’t a saucy dish. If you can’t find Sichuan preserved mustard greens, you can omit them, but the dish will lose some depth.
What is on this list
You’ll need jasmine rice (2 cups cooked), green beans, ground pork, neutral cooking oil, Sichuan preserved mustard greens, garlic cloves, fresh ginger, dried red chiles, light soy sauce, Shaoxing wine, and granulated sugar. Look in your pantry for soy sauce, Shaoxing wine, and oil before shopping. Mark off what you already own to keep your kitchen organized.
Before you start
Wash and dry green beans thoroughly so they blister, not steam. Have all ingredients chopped and measured before turning on the heat. Set out your wok or skillet, spatula, and serving bowl. Once cooked, serve immediately with rice for the best texture. Clean up while the dish is hot so nothing sticks to your pan.
FAQ
Who is "Chinese dry fried green beans recipe for four" for?
This list is made for anyone preparing a Chinese dry fried green beans stir-fry for four people. It’s ideal if you want a quick, savory side or main dish with pork and green beans, especially for a weeknight meal with rice. Use this if you want to hit the right flavors and textures without hunting for obscure ingredients.
How should I use "Chinese dry fried green beans recipe for four"?
Begin by shopping for green beans (1 pound) and ground pork (8 ounces). Pick up jasmine rice, or use what you have. Gather Sichuan preserved mustard greens, dried red chiles, and fresh aromatics: garlic and ginger. Measure out neutral oil, light soy sauce, Shaoxing wine, and sugar. Prep the green beans by trimming the ends and drying them well—this helps th…
What should I skip or avoid with "Chinese dry fried green beans recipe for four"?
Don’t substitute canned or frozen green beans; fresh is key for blistering. Avoid overloading the pan—cook in batches if needed to get real dry-fried texture. Skip adding extra sauce or water; this isn’t a saucy dish. If you can’t find Sichuan preserved mustard greens, you can omit them, but the dish will lose some depth.
What is on the "Chinese dry fried green beans recipe for four" list?
You’ll need jasmine rice (2 cups cooked), green beans, ground pork, neutral cooking oil, Sichuan preserved mustard greens, garlic cloves, fresh ginger, dried red chiles, light soy sauce, Shaoxing wine, and granulated sugar. Look in your pantry for soy sauce, Shaoxing wine, and oil before shopping. Mark off what you already own to keep your kitchen organized.
What should I know about before you start?
Wash and dry green beans thoroughly so they blister, not steam. Have all ingredients chopped and measured before turning on the heat. Set out your wok or skillet, spatula, and serving bowl. Once cooked, serve immediately with rice for the best texture. Clean up while the dish is hot so nothing sticks to your pan.
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For general planning only. Valedo does not guarantee this list’s accuracy, completeness, or suitability. Verify information before relying on it. Not a substitute for professional advice or safety training.