Stir-Fried Green Beans with Cured Pork (Là Ròu Chǎo Sì Jì Dòu)

Chinese Stir-Fried Green Beans with Cured Pork (Là Ròu Chǎo Sì Jì Dòu)

A Smoky, Savory, and Irresistibly Fragrant Stir-Fry from Southern China

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Introduction

Stir-Fried Green Beans with Cured Pork is a beloved Chinese home-style dish, especially popular in Sichuan and Hunan provinces.

It combines crispy, tender green beans with savory, smoky Chinese cured pork  — creating a dish that’s rich in flavor, slightly spicy, and deeply aromatic. The pork’s natural umami and fat render perfectly, coating the beans with an irresistible smoky aroma.

This dish is simple but incredibly satisfying, making it a favorite in both home kitchens and restaurants across China.

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Ingredients

Main Ingredients:

• Chinese cured pork (/ lap yuk) — 150 g (about 5 oz)

• Green beans (string beans or French beans) — 300 g (about 10 oz)

• Garlic — 3 cloves (sliced)

• Red chili — 1 (sliced, optional for spice)

• Ginger — 2 slices

• Cooking oil — 2 tablespoons

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Seasonings:

• Light soy sauce — 1 tablespoon

• Shaoxing wine — 1 tablespoon

• Sugar — ½ teaspoon

• Salt — to taste

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Instructions

Step 1: Prepare the Ingredients

1. Rinse the green beans thoroughly and trim both ends.

2. Cut into 2–3 inch (5–7 cm) sections.

3. Slice the Chinese cured pork thinly — this helps it cook evenly and release more flavor.

4. Slice the garlic, ginger, and chili.

Tip: If the cured pork is very hard, you can steam it for 10–15 minutes before slicing.

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Step 2: Pre-Cook the Green Beans

1. Heat a wok or large pan and add 1 tablespoon of oil.

2. Add the green beans and stir-fry over medium heat for about 5–7 minutes, until the beans are slightly wrinkled and tender.

3. Remove and set aside.

This step ensures the beans are cooked through and have that signature slightly charred, blistered texture.

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Step 3: Fry the Cured Pork

1. In the same wok, add another 1 tablespoon of oil (or less, since the pork will release fat).

2. Add the sliced cured pork and stir-fry over low to medium heat.

3. As the pork heats, its fat will render out, and the slices will turn glossy and slightly crispy around the edges.

4. Add the ginger, garlic, and red chili, stir-frying until fragrant.

The smoky aroma of the pork mixed with garlic and chili is the key to this dish’s irresistible flavor.

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Step 4: Combine and Season

1. Add the pre-cooked green beans back into the wok.

2. Pour in light soy sauce, Shaoxing wine, and a pinch of sugar.

3. Stir-fry everything together for 2–3 minutes, ensuring the beans are evenly coated in the savory, smoky sauce.

4. Taste and add a little salt if needed (some cured pork is already quite salty).

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Step 5: Serve

Transfer everything to a serving plate while hot.
Serve immediately with steamed white rice — the salty, smoky flavor of the cured pork pairs perfectly with the mild sweetness of the beans and rice.

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Tips for Success

• Use authentic Chinese cured pork : It has a deep, smoky aroma that defines this dish.

• Don’t over-salt — cured pork already contains plenty of salt.

• You can add a touch of chili bean paste  for extra spice and color.

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Conclusion

Stir-Fried Green Beans with Cured Pork is a dish that captures the heart of Chinese home cooking — simple ingredients transformed into deep, complex flavors.

The combination of smoky pork fat, blistered green beans, and savory soy sauce creates a dish that’s rich, fragrant, and utterly comforting.

Whether you serve it for a family dinner or a festive meal, it’s sure to bring the warm, rustic taste of traditional Chinese kitchens to your table. 🍚🥢