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

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Thomas J. Story; Food Styling: Randy Mon

Recipe Summary

15 mins
Serves 4 (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

244 calories; calories from fat 60%; protein 14g; fat 16g; saturated fat 8.7g; carbohydrates 11g; fiberg; sodium 314mg; cholesterol 39mg.