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All-Purpose Pork and Pickled Green Bean Stir-fry (Roumo Jiangdou)

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


  • 3 tablespoons Chinese light soy sauce
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon sugar
  • 1 teaspoon Chinese dark soy sauce
  • 1 pound ground pork (or chicken)
  • 1 head of garlic, separated, peeled and large cloves halved lengthwise
  • ½ pound pickled green beans or yardlong beans, cut in ½-inch lengths
  • 2 to 3 pickled chilies, sliced fewer if chilies are extra hot
  • 1 to 2 teaspoons pickled red or green Sichuan peppercorns or sub with a bit of ground Sichuan pepper


  • Mix sauce in a small bowl, including the light soy sauce, wine, sugar and dark soy sauce. Cut the ground pork into fine mince by running a knife through it vertically and horizontally a few times.
  • Heat wok over a medium flame until hot and add about 4 tablespoons of canola or peanut oil, or enough to cover the garlic cloves. When oil is moderately hot, add garlic and fry, stirring frequently, until light golden brown. Remove and drain on paper towel.
  • Remove all but 1 tablespoon oil from the wok, and reheat over a high flame. Add the minced meat and stir-fry, vigorously breaking the meat into small crumbles. Cook until the pork is cooked through and most of the liquid from the meat has cooked off.
  • Add the green beans, chilies, Sichuan peppercorns and the fried garlic cloves to the pork and mix well. Add the sauce and stir-fry until all is blended and hot. If you are using chicken and the meat seems dry, splash in some chicken stock to moisten it. Serve with rice and/or lettuce cups.