You have no items in your shopping basket.

Chinese Long Beans with Shredded Pork, Garlic, and Ginger

Chinese Long Beans with Shredded Pork, Garlic, and Ginger

The flavors in this dish are subtle—which puts the focus on the beans, and transports you to a hot wok spot in Chinatown. The main supporting player in this recipe—the Chinese roast pork—is just a phone call away; you can order it from any Chinese take-out place. Or you can buy it in a Chinese market. Or you can leave it out, and make the dish vegetarian. But we like it better with a little pork. Serves 4 to 6 as part of a Chinese meal

SKU 1048-Recipe


  • 1-pound bunch thin Chinese long beans, ends trimmed and the beans cut crosswise into halves or thirds
  • 1 tablespoon canola or safflower oil
  • 3 shallots, sliced crosswise
  • 1 1/2 tablespoons very thin strips peeled fresh ginger
  • 4 garlic cloves, sliced crosswise
  • 2 ounces Chinese roast pork, cut into very thin strips (about 1/3 cup)
  • 1 tablespoon soy sauce or more to taste
  • 1 1/2 teaspoons Asian (toasted) sesame oil
  • 1/4 teaspoon crushed hot red pepper flakes or more to taste


  1. Bring a large kettle of water to a boil and add salt. Add the long beans and blanch for 1 minute. Drain the beans in a colander and refresh with cold water to stop the cooking.
  2. Heat the canola oil in a large, well seasoned wok over moderately high heat until hot but not smoking. Add the shallots, ginger, and garlic, and stir-fry for 2 minutes, or until soft.
  3. Add the long beans, roast pork, soy sauce, sesame oil, and pepper flakes and stir fry for 3 or 4 minutes, or until beans are cooked through and very hot.
  4. Place the beans on a platter and serve hot.