Chinese Food

Dry-Fried Long Beans and Minced Pork with Olive Vegetables

Long beans are a green bean that has been dried, fried and pounded into thin strips. They can be served as a garnish or added to salads. Fried long beans have an earthy flavor with the crispy texture of the starch released by heating it in oil – they’re delicious on their own but also great in soups and stir-fries.

The “dry fried green beans with pork” is a popular dish in China. The dish consists of long beans that are dry-fried, and then seasoned with salt, sugar, soy sauce and pepper. The olive vegetables consist of onions, garlic, carrots and celery.

Originally published on May 5, 2022; updated on May 6, 2022; written by Joyce

Chinese long beans stir-fried with minced pork and Chinese olive vegetables is a straightforward and uncomplicated dish. Quick, tasty supper that tastes wonderful when combined with rice.

Close up of Long Beans and Minced Pork in a Dry-Fried Sauce with Olive Vegetables in a beige bowl Summary of Contents

Chinese long beans are delectable, particularly when stir-fried with ground pork and seasoned with preserved olive vegetables (also known as yard long beans, snake beans, and asparagus beans). When served with white rice, it is a traditional dish that is simple to prepare and can be produced quickly.

The umami taste that is naturally given by using preserved olive vegetables to dry fry the yardlong beans is what actually makes this dish particularly delectable. Did I mention that they are also easy to make?

How Is Something Dry-Fried?

Long Beans and Minced Pork in a Dry-Fried Sauce with Olive Vegetables served with white rice.

Simply said, stir fry in a pan with VERY hot oil at high heat is what is meant by the term “dry fried.” The process is comparable to deep-frying without using a lot of oil. The meal cooks quickly in the wok because of how hot it is.

In order to prevent food from burning during dry frying, you must constantly move the food quickly. Additionally, you should always cut things up into manageable portions.

Before adding the meat or vegetables, I prefer to start my dry frying by browning some ginger and garlic to flavor the heated oil.

Do Long Beans and Green Beans Look the Same?


The texture and length of the bean are the key distinctions between long beans and green beans. Green beans only reach lengths of 3–4 inches but long beans may reach lengths of up to 2 feet.

Long beans have a rougher shell and are chewier when eaten raw, but green beans are much more soft, crispier, and have a crunch to them. Cooked long beans taste a little bit sweeter than cooked green beans, which taste more green.

However, if you are having trouble locating long beans for this dish, you may still use green beans in their place.



  • Chinese yardlong beans may be readily substituted for green beans if you can’t locate them in an Asian market, despite the fact that they have a different texture.
  • Chinese Cooking Wine – You may get Shaoxing wine and Chinese cooking rice wine for this recipe at an Asian shop or online. Dry sherry may be used in its place if you can’t locate it.
  • If you can’t get white pepper, leave it out of the recipe. Black pepper cannot be used as a replacement. This meal will be overpowered by the considerably stronger taste of black pepper.
  • Chinese Olive Vegetables are a condiment rich in umami that are created with olives, mustard greens, oils, and salt. It is often located among the pickled items in any Asian grocery shop and has a completely distinct flavor from regular olives.

Chinese long beans: A Cook’s Guide


  1. For this dish, Chinese yardlong beans must be sliced into smaller pieces so that they are simpler to cook and consume. Chop the remaining beans into 2-inch-long pieces after trimming the tops and discarding them.

Chinese yard beans being cut into 2 inch length on a cutting board.

  1. Ground pork should be marinated and kept aside.
  2. Garlic and ginger should be finely minced and kept aside.
  3. 3 tablespoons of oil should be added to a wok, which should be heated to a very high temperature.

preparing everything at once

  1. When the ginger is golden brown, add the garlic and continue to cook for a few more seconds.
  2. Stir-fry your ground pork after adding it. Pork should be cut into tiny pieces using a spatula. If water begins to leak out of the pork as it cooks, keep cooking it until all the water has evaporated since you want it to be brown. At the end, incorporate the dark soy and combine it with the meat.
  3. Reheat the pan with some oil after removing the pork to a clean platter.
  4. The yardlong beans should be added and stir-fried until blistered.
  5. Stir-fry it for a few minutes with the soy sauce, cooked minced pork, and olive vegetables.
  6. Enjoy served with some white rice!

Chinese dry-fried long beans with minced pork and Chinese olive vegetable in a wok


Do the long beans need to be boiled or parboiled before being stir-fried?

In order to save time and keep the greens crisper, I never parboil beans when I stir fried them since I’ve tried both methods and found that there isn’t much of a difference.

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Close up of Chinese dry-fried long beans with minced pork in a beige bowl

Long Beans and Minced Pork in a Dry-Fried Sauce with Olive Vegetables

Chinese dry-fried long beans with minced pork meal is straightforward and simple to prepare. It is spiced with umami-rich Chinese olive vegetables. For a fast and flavorful supper, blend delicious with rice.

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Asian, primary, side courses

Chinese cuisine

5 minutes to prepare

15 minutes for cooking

35 minutes in total

Cookbook Notes

  • Yardlong beans may be exchanged for green beans.

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  • Ground pork should be marinated in a medium bowl with 1 12 teaspoons soy sauce, white pepper, cooking wine, and a good mix.

  • After cutting off the ends and discarding them, wash the beans in cool water. Prepare the beans by chopping them into bite-sized pieces; I like to use portions between 1-2 inches in length.

  • Slice the ginger, mince the garlic, and leave it aside.

preparation of Chinese yardlong beans

  • Set the burner to high heat and add roughly 3 tablespoons of oil to a wok or frying pan.

  • The ginger should be added to the heated oil and toasted until it becomes golden. (around one to two minutes)

  • 30 seconds later, add the garlic and stir.

  • While cooking, break up the ground pork and add it in. Cook it until it’s done and browned (approximately 10-15 minutes) Continue cooking the pork if any water starts to come out of it so that all the water has drained and the pig has a chance to brown.

  • Stir in the black soy sauce after the meat has finished cooking. Take the pork out of the pan and place it on a clean platter to save for later. The ginger slices may be taken out and thrown away as well.

  • With 1-2 teaspoons of oil, rewarm the wok or frying pan over high heat.

  • Add the beans after the oil is heated (be careful if your beans are wet they may splatter)

  • In order for the beans to blister more rapidly, spread them out as much as possible so that they have contact with the pan. Cook for about 5 minutes, or until soft and blistered.

  • Stir-fry for 20 more seconds after adding 1 tablespoon of soy sauce.

  • Add the olive vegetables and the cooked meat back in. Plate it after a little more stir-frying.

  • Serve hot with rice or noodles on the side.


Serving size is 1 serving with the following nutritional breakdown: Calories: 311kcal; Carbohydrates: 2g; Protein: 20g; Fat: 24g; Saturated Fat: 9g; Polyunsaturated Fat: 2g; Monounsaturated Fat: 11g; Cholesterol: 82mg; Sodium: 496mg; Potassium: 381mg; Fiber: 1g; Sugar: 1g; Vitamin A: 10IU; Vitamin C:

*Nutritional data is estimated and computed using web resources.

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Made using | Pups with Chopsticks by Joyce

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The “hong kong olive vegetable recipe” is a popular dish in Hong Kong. The dish consists of dry-fried long beans and minced pork with olive vegetables.

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