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Chinese Stir-Fried Green Beans with Cured Pork

🥘 Chinese Stir-Fried Green Beans with Cured Pork 


Stir-Fried Green Beans with Cured Pork is a classic home-style Sichuan dish that combines smoky, savory Chinese cured pork ( làròu) with crisp-tender green beans (sìjìdòu). The cured pork adds rich umami flavor, while the green beans bring freshness and balance, making this dish both hearty and delicious.

🛒 Ingredients

  • Chinese cured pork belly (腊肉): 150 g

  • Green beans (四季豆): 300 g

  • Garlic: 3 cloves, sliced

  • Fresh ginger: 1 small piece, sliced

  • Red chili (optional, for color and spice): 1–2, sliced

  • Cooking oil: 2 tbsp

  • Light soy sauce: 1 tbsp

  • Shaoxing wine (optional): 1 tsp

  • Salt: to taste

👩‍🍳 Instructions

Step 1. Prepare the Cured Pork

  1. Rinse the cured pork quickly with warm water to remove excess salt on the surface.

  2. Steam the cured pork belly for 10–15 minutes until slightly softened.

  3. Let it cool, then slice thinly into bite-sized pieces.

Step 2. Prepare the Green Beans

  1. Wash and trim the ends of the green beans.

  2. Break them into 2–3 inch pieces.

  3. Bring a pot of water to boil, add a pinch of salt, and blanch the beans for 1–2 minutes until bright green.

  4. Drain and set aside.

Step 3. Stir-Fry

  1. Heat a wok over medium heat (no oil at first). Add the sliced cured pork and stir-fry until it releases its oil and becomes slightly golden.

  2. Push the pork to the side, then add cooking oil if needed.

  3. Add garlic, ginger, and red chili. Stir-fry until fragrant.

  4. Add the blanched green beans and stir-fry together.

  5. Season with light soy sauce, a splash of Shaoxing wine, and stir well.

  6. Taste and adjust with a pinch of salt if necessary (be careful, as cured pork is already salty).

Step 4. Serve

  1. Transfer to a plate and serve hot with steamed rice.

  2. Enjoy the smoky cured pork flavor combined with crisp, juicy green beans.

🌟 Tips

  • Steaming the cured pork first softens the meat and removes excess saltiness.

  • Blanching the beans before stir-frying keeps them tender yet crisp.

  • You can add a few dried chilies or Sichuan peppercorns for an authentic Sichuan kick.


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