Green Beans with Pork and Olive Vegetable
榄菜肉末四季豆 · cantonese cuisine · Chaoshan and Cantonese home cooking
Chaoshan olive vegetable, a salty preserved mustard-green condiment, gives this minced pork and green bean stir-fry its deep fermented savor.
Chef ChopzenChopzen project content lead. Curating and testing every published recipe for US home cooks.Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (2 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
Green beans四季豆
15.52 oz — trimmed and cut into small even pieces
pork belly五花肉
7.05 oz — skin removed and minced
1.41 oz
garlic大蒜
0.71 oz — minced
0.71 oz — finely sliced
0.25 cup — divided
0.02 cup
salt盐
0.14 oz
0.07 oz
0.04 oz
Techniques you'll use
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
- 1
Step 17 min
High heatPrepare the beans, garlic, chile, and pork. Heat 20 ml oil in the wok to coat it, pour out the hot oil, then add 10 ml fresh oil.
✅ Done when: The ingredients are evenly cut and the wok has a thin oil film.
Watch out: If there is no safe container for hot oil, skip the coating step and use 10 ml oil directly.
Add the pork and cook over low heat for about 2 minutes until its fat renders and the meat is browned. Add garlic, olive vegetable, and chile and fry until fragrant.
✅ Done when: The pork reaches 71°C and the aromatics smell fragrant.
Watch out: Break up all pork clumps so they cook through.
Add the green beans and stir-fry over medium for at least 5 minutes, continuing until every piece is tender and no raw, squeaky texture remains.
✅ Done when: The beans are uniformly bright, tender, and fully cooked through.
Watch out: Do not serve partially cooked green beans.
Drizzle in the soy sauce around the wok, add salt, white pepper, and sugar, toss evenly, and serve.
✅ Done when: The seasoning is evenly distributed and no liquid pools in the wok.
Watch out: Taste before adding all the salt because olive vegetable is salty.