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Stir-fried Pork and Long Beans

Photo: Thomas J. Story; Food Styling: Randy Mon
Total time 15 mins
Yield Serves 4 (serving size: 1 cup)
This recipe is loosely based on a Szechuan dish that incorporates long beans. (It also works with regular green beans, of course.)


  • 2 tablespoons vegetable oil, divided
  • 1 pound long beans, trimmed and cut into 3-in. lengths
  • 1/2 pound ground pork
  • 1 tablespoon dry sherry
  • 1 tablespoon soy sauce
  • 2 teaspoons Asian chili garlic sauce

Nutrition Information

  • calories 244
  • caloriesfromfat 60 %
  • protein 14 g
  • fat 16 g
  • satfat 8.7 g
  • carbohydrate 11 g
  • fiber 0 g
  • sodium 314 mg
  • cholesterol 39 mg

How to Make It

  1. Heat a wok or large frying pan over medium-high heat. Add 1 tbsp. oil, swirling to coat pan. Add beans; stir-fry until blistered and mostly tender, about 6 minutes. Transfer beans to a bowl.

  2. Heat remaining 1 tbsp. oil in wok. Add pork and cook, stirring frequently to break up big pieces, about 2 minutes. Stir in sherry, soy sauce, and chili garlic sauce and cook until pork is no longer pink, about 3 minutes. Return beans to wok and stir-fry until hot.