Spicy Green Beans with Pork and Olive Vegetable

Name: Spicy Green Beans with Pork and Olive Vegetable
Total time: 25 min
Ingredients: 300g green beans, ends trimmed and cut into 1-inch pieces; 150g ground pork; 2 tablespoons olive vegetable (canned); 2-3 small red chilies, roughly chopped; 2 scallions, white and green parts separated and minced; 1 inch fresh ginger, peeled and minced; 2 tablespoons vegetable oil; 1 tablespoon soy sauce; 1 tablespoon Shaoxing wine; 1/2 teaspoon sugar; 1/4 teaspoon Sichuan peppercorn powder; 1/4 teaspoon chicken powder; to taste salt

A classic Sichuan stir-fry featuring crisp-tender green beans tossed with savory minced pork, aromatic ginger and scallion, and tangy olive vegetable. The dish balances smoky, spicy, and savory flavors in every bite.

25 min

Easy

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Spicy Green Beans with Pork and Olive Vegetable

Story

This homestyle dish comes together quickly and delivers bold flavors. The green beans are briefly blanched to maintain their vibrant color and crisp texture, then finished with a quick wok toss to develop a slight char.

Ingredients

green beans, ends trimmed and cut into 1-inch pieces 300g

ground pork 150g

olive vegetable (canned) 2 tablespoons

small red chilies, roughly chopped 2-3

scallions, white and green parts separated and minced 2

fresh ginger, peeled and minced 1 inch

vegetable oil 2 tablespoons

soy sauce 1 tablespoon

Shaoxing wine 1 tablespoon

sugar 1/2 teaspoon

Sichuan peppercorn powder 1/4 teaspoon

chicken powder 1/4 teaspoon

salt to taste

Instructions

Prep the green beans

Bring a pot of salted water to a boil. Add the green bean pieces and blanch for about 2 minutes until bright green and slightly tender but still crisp. Drain immediately and rinse under cold water to stop the cooking. Set aside.

Cook the pork

Heat oil in a wok or large skillet over medium-high heat. Add the ground pork and stir-fry, breaking it up with a spatula, until it releases its moisture and turns lightly browned, about 4-5 minutes. The pork should be dry with no liquid pooling in the pan.

Build the aromatics

Add the minced scallion whites and ginger to the wok. Stir-fry for 30 seconds until fragrant. Add the chopped red chilies and continue cooking for another 30 seconds, stirring constantly.

Finish the dish

Add the blanched green beans and olive vegetable to the wok. Toss everything together over high heat for 2 minutes. Add soy sauce, Shaoxing wine, sugar, Sichuan pepper powder, and chicken powder. Stir-fry for another minute until the green beans are coated in the flavorful sauce and heated through. Season with salt to taste. Garnish with the minced scallion greens and serve immediately.