Fresh green beans are deep-fried until blistered and crispy, then quickly stir-fried with minced pork and aromatic seasonings. This classic Cantonese technique removes moisture from the beans, creating a signature crispy texture that rivals restaurant quality.
cooking winefor sauce; additional 1 tbsp added during cooking2 tsp
dark soy sauce1 tsp
sugar2 tsp
salt½ tsp
cornstarchmixed with water (adjust as needed)½ tsp
waterfor cornstarch slurry1 tsp
Steps
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1
Rinse and prepare the green beans by trimming both ends. Line them up neatly and cut into manageable pieces, or snap them by hand. Select beans that are bright green, evenly shaped, and snap crisply when bent.
2
Slice the red and white onions into thin strips. Trim the stem from the red chili pepper, halve it lengthwise, remove seeds and pith, and cut into thin strips.
3
Smash the garlic cloves with the side of a knife, peel them, trim the hard ends, and roughly mince—they don't need to be finely chopped.
4
Cut the pork into thin slices, then chop in perpendicular directions to create uniformly minced meat. You can use pork butt or lean cuts, or purchase pre-ground pork.
5
Prepare the sauce by combining 1 tbsp light soy sauce, 1 tbsp oyster sauce, 2 tsp cooking wine, 1 tsp dark soy sauce, 2 tsp sugar, and 1/2 tsp salt.
6
Heat the wok on high until it just begins to smoke. Add 10 fl oz of corn oil and spread it up the sides with a spatula. Once the oil reaches 300°F, add the green beans to the wok in one batch or two batches for safety.
7
Lower the heat to medium and gently stir the beans in the oil. Fry for 2–3 minutes until the exterior begins to wrinkle. Avoid high heat, which burns the beans before extracting interior moisture.
8
Remove the wrinkled beans and set them aside to drain. If cooking in batches, repeat the frying process with the remaining beans.
9
Pour out most of the frying oil, leaving about 1 tbsp in the wok. Return the heat to high, then add the minced pork and reduce to low heat. Patiently stir-fry the meat for about 1½ minutes, letting the bottom cook before stirring to prevent sticking.
10
Add the minced garlic and keep the heat low to prevent burning. Stir-fry for about 1 minute until fragrant.
11
Add most of the onion and chili pepper strips (reserve some for the end) and stir-fry for 30–40 seconds until aromatic.
12
Turn the heat to high and add the fried green beans. Stir-fry for about 1 minute, using the spatula to scoop from the bottom and flip contents to combine everything evenly.
13
Splash about 1 tbsp of cooking wine along the edge of the wok and let it evaporate.
14
Pour in the prepared sauce. If the wok contents are very wet, mix 1 tsp water with 1/2 tsp cornstarch and add this slurry to thicken.
15
Add the reserved onion and chili pepper strips and stir-fry for a final 20–30 seconds. Taste to ensure the seasoning is correct, then remove from heat.
16
Transfer the stir-fried green beans to a serving plate and serve immediately.
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