Hunan Recipe
Hunan Pickled Long Beans with Pork
Hunan pickled long beans with pork is a rice-friendly stir-fry of sour beans, minced pork, chiles, garlic, and direct seasoning.
Why this dish works
The dish teaches how sour preserved vegetables can carry a stir-fry. The flavor is salty, sour, spicy, and concentrated.
Recipe at a glance
| Item | Detail |
|---|---|
| Serves | 3–4 |
| Time | 25 minutes |
| Core technique | Preserved-vegetable stir-fry |
| Heat level | Medium |
| Best with | Rice and mild soup |
Ingredients
- 1 cup pickled long beans, chopped
- 8 oz ground pork
- 2 cloves garlic, minced
- 1 teaspoon minced ginger
- 2 fresh chiles, sliced
- 1 tablespoon neutral oil
- 1 teaspoon light soy sauce
- 1 teaspoon Shaoxing wine
- 1/2 teaspoon sugar
- Scallions, optional
Method
- Rinse pickled long beans if very salty, then chop.
- Heat oil and cook pork until browned.
- Add garlic, ginger, and chiles.
- Add pickled long beans and stir-fry until aromatic.
- Season with soy sauce, Shaoxing wine, and sugar.
- Cook until dry and concentrated.
- Finish with scallions if desired.
Variations and substitutions
- Use ground chicken, beef, or mushrooms.
- Use pickled mustard greens if long beans are unavailable.
- Add fermented black beans for extra savoriness.
- Use less chile for a milder version.