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Photo: Thomas J. Story; Food Styling: Randy Mon Photo by: Photo: Thomas J. Story; Food Styling: Randy Mon

Stir-fried Pork and Long Beans

This recipe is loosely based on a Szechuan dish that incorporates long beans. (It also works with regular green beans, of course.)

Sunset JUNE 2012

  • Yield: Serves 4 (serving size: 1 cup)
  • Total: 15 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 244
  • Calories from fat: 60%
  • Protein: 14g
  • Fat: 16g
  • Saturated fat: 8.7g
  • Carbohydrate: 11g
  • Fiber: 0g
  • Sodium: 314mg
  • Cholesterol: 39mg

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Stir-fried Pork and Long Beans Recipe