Pork Stir Fry with Green Beans

Dry frying or stir frying green beans with minced pork is a technique rooted in Chinese home cooking, particularly popular in Sichuan and Cantonese traditions.

The method of charring vegetables over high heat before combining with protein dates back to practical cooking methods developed to maximise flavour while conserving fuel. In Chinese culinary tradition, green beans (or yard-long beans) are often prepared using the 'gan bian' technique - dry frying without excessive liquid to achieve a blistered, tender-crisp texture.

This approach intensifies the vegetable's natural sweetness whilst adding a smoky depth reminiscent of wok hei, the breath of the wok. The addition of minced pork creates a hearty, economical dish that stretches meat portions while delivering substantial protein. Shaoxing wine and dark soy sauce form the classic flavour base found in eastern Chinese cooking, particularly around the Jiangsu and Zhejiang regions where these condiments are pantry staples. This particular preparation represents modern home cook adaptations of restaurant-style dry fried beans, simplified for weeknight execution without sacrificing the essential char and sauce cohesion that defines the original technique. ■

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