Friday , 19 January 2018

Szechuan Green Beans with Pork

So my husband and I first tried dim sum a few weeks ago and I immediately become a dim sum convert.  I know, I know, I live in Cincinnati, Ohio – not exactly a hotbed of dim sum but we do have two different places that offer it.

Even when I was reading the reviews of the restaurants, while most were overwhelmingly positive, they were a few that said these places were “not super authentic” and couldn’t compare to dim sum in places like “New York” or “San Francisco”.

Well duh.  I mean, of course not, those cities have huge Chinese communities.  So while Cincinnati may not compare, shouldn’t it be worth noting and for people to be happy about the fact that there’s reasonably priced and pretty darn tasty dim sum options even around?

I took my mother and her husband for their first dim sum experience Sunday afternoon.  We had a pot of hot Jasmine tea and happily worked our way through a respectable number of the offerings from the various carts.  I know my mom was a bit confused about why I wanted to go to dim sum so badly, but I think you should support local places that aren’t the giant chains and are offering something you don’t see on every corner.

Ok, getting off my soapbox now J The above has nothing to do with this post, but I urge everyone out there to go out, find and support your local places.

As far as the dish I’m actually featuring, this gets filed right under the budget category.  My CSA came with a huge bag of green beans and I knew whatever I made would definitely have the green beans as our main dish.

To make this, the only thing I had to buy was ½ a pound of ground pork.  A dish like this, if you wanted to be more authentic, would typically get some Szechuan preserved vegetables – but they can be hard to find in certain areas.  This dinner is still super tasty though and even better, it’s both budget friendly and quick!

Szechuan Green Beans with Pork

Prep Time: 15 minutes

Cook Time: 10 minutes

Servings: 4

Calories per serving: 275

Fat per serving: 5.4

Szechuan Green Beans with Pork


  • 1 lb green beans, ends removed and green bean snapped in half
  • ½ lb ground pork
  • 1 ½ Tbsp low sodium soy sauce, divided
  • 1 tsp cornstarch
  • Black pepper
  • 2 tsp stir-fry oil (use a high heat oil like grapeseed or peanut)
  • 1 small onion, finely diced
  • 6 cloves of garlic, minced
  • 1 Tbsp fresh minced ginger
  • 3 Tbsp hoisin
  • 1 tsp - 1 Tbsp chili garlic sauce (depending on how spicy you like it)
  • 1 ½ tsp sugar
  • 2 cups of cooked long-grain brown rice


  1. Steam green beans for 3 – 4 minutes until just tender. After done, pat the green beans as dry as you can get them.
  2. Combine pork, 1 ½ tsp low sodium soy sauce, cornstarch and black pepper, mix well to combine and set aside. Combine 3 Tbsp hoisin, remaining 1 Tbsp soy sauce, chili garlic sauce and sugar in a small bowl, stirring well to mix and set aside.
  3. In a wok or large deep skillet, heat 1 tsp oil over medium high heat. Add onion and stir-fry for 1 – 2 minutes or until onion is beginning to soften. Add in pork and stir-fry until pork is almost cooked through. Remove pork and onion from pan and set aside.
  4. Heat remaining 1 tsp oil in same wok. Add in green beans, ginger and garlic, stir fry for another 3 minutes until green beans have begun to brown and look slightly shriveled. Stir pork/onion mix back into wok and cook for another minute until combined. Give hoisin sauce mix another stir, add to pan and continue to cook another 2 – 3 minutes until combined and hot. Serve over rice.

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  1. Haha, I love the 1 tsp – 1 Tbsp of chili garlic sauce – I’m definitely on the right side of that spectrum sister! 🙂 – I just made a szechuan dish myself today (great minds…). Love that the veg is the starring feature here – looks delish!

    • One of my friends told me that she loved reading my blog but that I needed to post things that weren’t always so spicy lol. That’s why I tried to give a range 🙂 Trust me I used a heaping 1 Tbsp of chili garlic for us. Can’t wait to read your Szechuan dish – post it soon!

  2. Then do you know where to go? San Francisco!!! Come over, we have lots of EXCELLENT dim sum choices. And sometimes dim sum lunch get together is too frequent and too much. Hee hee. xD
    Nami | Just One Cookbook recently posted..Korokke Bento コロッケ弁当My Profile

  3. I have a coworker who loves dim sum. I have yet to try it. I need to have her take me to lunch! Your pork and green beans looks wonderful. I have green beans in my freezer from the summer garden. This looks like a good use for them!
    Kristi Rimkus recently posted..I’m a Stevia Fan, Are You? Brussels Sprouts with NuNatural’s Lemon VinaigretteMy Profile

  4. We are definitely supported of the local businesses from groceries to restaurants. Even when we travel we Yelp for local places and have found some beauties. One of the restaurants I frequent here has a lunch dim sum. It’s my favorite lunch! I’ve been going to it for so long that I’m always treated with a free plate of sugar-coated fried wontons. 🙂 What a great plate of green beans! I love the Szechuan flavorings!
    mjskit recently posted..Pear Apple Cobbler – A Twist on an Old FavoriteMy Profile

  5. I love anything with chillies, this would not be different and will make mine extra hot
    Raymund recently posted..Japanese Beef CurryMy Profile

  6. this looks sooo sooo good! i have to make this very soon!

  7. john@kitchenriffs

    This is a classic recipe that I just love! I definitely like mine on the spicy side, so I use a fair amount of chile. 😉 Great job with this – thanks.

  8. My kinda spicy! This is an ace dish 🙂

    We’ve got a dim sum place here and I’ve yet to try it…I need to get out there!

  9. Oh my goodness…Drool..Drool.. I love any kind of chinese food and these green beans look FABULOUS! Have a great week!

  10. john@kitchenriffs

    Gosh, I thought I had commented on this, but obviously not! Anyway, this is such a classic dish, and one I love. Szechuan food is so great, and green beans cooked this way are wonderful. Really good stuff – thanks.

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