Green Beans with Pork Julienne (豆角炒肉丝)
July 31, 2021  Print
This recipe is another perfect example of using pork julienne with vegetables. Green beans and pork julienne complement each other really well, each providing a different taste and texture.
Green beans normally take some time to cook through, that’s why I like to cut them into thin strips. It makes stir-frying green beans much easier and also preserves just a little bit of crispness without the raw taste. I like flatter green beans for this recipe so I used Romano green beans (also known as Italian green beans) here. But you can use pretty much any green bean for this recipe. Just make sure to cut them thinly and not overcook them if you still want to experience their refreshing crispness. There is a tiny window when the green beans are cooked but still have a little bit of crunchiness, which is what I prefer. But if you like your green beans soft, just keep stirring and tossing for 1 or 2 minutes longer before adding the pork julienne.
If you are not a pork fan, you can use boneless and skinless chicken meat as well. The same marinating method applies to chicken meat and you can even skip the starch. Chicken julienne takes even less time to cook through so just make sure you take them out when they are 80% done.
Preparation Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people
- 1/2 lb (~225g) pork tenderloin1
- 1/3 teaspoon kosher salt (or 1/4 teaspoon table salt)
- ~3 tablespoons water
- 1/2 teaspoon vegetable oil + 2 tablespoons vegetable oil
- 1 tablespoon corn starch
- 1 pound green beans2
- 2 garlic cloves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dark soy sauce3
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- First make the pork julienne by following steps 1-4 from my previous Shredded Pork/Pork Julienne recipe. Reduce the salt for the recipe to 1/3 teaspoon of kosher salt (or 1/4 teaspoon of table salt) since salt and soy sauce are also added to green beans in this recipe. Make sure the pork julienne is only cooked to 80% doneness. Set aside.
- While marinating the pork julienne, prepare the green beans and garlic. Wash the green beans thoroughly. Lay a few side by side, and cut them at a slanted angle into thin strips. Peel and chop the garlic cloves into thin slices.
- Once the pork julienne has cooked, heat a large skillet or wok under medium-high heat. When the pot is getting warm, add the 1 tablespoon of vegetable oil and the garlic slices. Wait a few seconds until the garlic releases its fragrance, then add the green beans, stirring and tossing immediately.
- Add the 1/2 teaspoon of kosher salt and continue tossing. Then add the 1/2 teaspoon of dark soy sauce and 1 tablespoon of sugar, stirring and tossing until the green beans change color from light green to a more vibrant green (about 2 to 3 minutes). The green beans should be mostly cooked through with a little bit of crunchiness at this point.
- Add the pork julienne to the green beans and stir fry together for 20 seconds to half a minute. Turn off the heat and immediately transfer everything to a large plate and enjoy!
- You can use chicken julienne instead of pork julienne. The same method applies to chicken meat (make sure to use boneless, skinless chicken meat). With chicken meat, you can even skip the starch during marinating.
- I used Italian green beans (also known as Romano green beans) here, but you can use any green beans. Just cut the green beans into thin strips.
- Dark soy sauce is a lot less salty than light soy sauce and it also adds a caramel color to the green beans. If you don’t have dark soy sauce, replace it with 1/2 teaspoon of molasses and 1/8 teaspoon of light soy sauce.
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