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Fresh and Pickled Long Bean Stir-Fry

Author: Taylor Holliday | The Mala Market | Inspiration & Ingredients for Sichuan Cooking


  • pound ground pork
  • 1 tablespoon Shaoxing cooking wine
  • ½ teaspoon salt
  • 5 tablespoons caiziyou (roasted rapeseed oil), divided or other cooking oil
  • ½ pound fresh green beans or long beans, cut in ½-inch lengths
  • 3 to 4 cloves garlic, roughly chopped
  • ½ pound pickled green beans or long beans, cut in ½-inch lengths
  • 2 to 3 pickled erjingtiao chilies, sliced or sub dried chilies
  • 2 tablespoons light soy sauce (Zhongba preferred)
  • 1 teaspoon sugar


  • Add ground pork to a bowl and mix in Shaoxing wine and salt.
  • Heat wok over high flame until wisps of smoke are visible, lower heat to medium, and add 1 tablespoon caiziyou. Add pork and stir-fry until cooked through and just starting to brown. Use you wok spatula to break pork into smallest bits possible as you cook. Remove and hold.
  • Pour off the grease, clean wok, and return to medium heat. Heat 4 tablespoons caiziyou, then add the fresh green bean segments. Stir-fry for about a minute, then add the chopped garlic. Stir-fry until the green beans' skins are starting to pucker and the green beans and garlic are taking on color. Do not overcook, as you want the fresh beans to retain some bite.
  • Add the pickled beans and the pickled chilies and stir-fry briefly, until warmed through.
  • Add back the pork, the soy sauce and the sugar and stir-fry until all is well combined and hot. Plate and serve with rice.