Entree: China – Hunan – 腊肉炒干豆角 ➤ Là ròu chǎo gān dòu jiǎo (Stir-fried Hunan smoked cured pork with rehydrated dried long beans)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 35 min

Cook 12 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 8 oz (225 g) Hunan cured smoked pork (腊肉), thinly sliced (such as pork belly)
- 8 oz (225 g) dried long beans, soaked until pliable and drained
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) rendered pork fat or lard (optional for authenticity)
- 4 cloves garlic, minced (about 0.42 oz (12 g))
- 1-inch (2.5 cm) piece ginger, julienned (about 0.35 oz (10 g))
- 2–4 dried red chilies, broken in half (adjust to heat preference)
- 1 tbsp (15 ml) Shaoxing wine
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 ml) dark soy sauce (for color, optional)
- 1/2 tsp (2.5 ml) sugar
- 2 scallions, cut into 1-inch (2.5 cm) pieces
- 1/4 cup (60 ml) water or stock, as needed

Show original ingredient measurements

- 8 oz (225 g) Hunan cured smoked pork (腊肉), thinly sliced (such as pork belly)
- 8 oz (225 g) dried long beans, soaked until pliable and drained
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) rendered pork fat or lard (optional for authenticity)
- 4 cloves garlic, minced (about 12 g)
- 1-inch (2.5 cm) piece ginger, julienned (about 10 g)
- 2–4 dried red chilies, broken in half (adjust to heat preference)
- 1 tbsp (15 ml) Shaoxing wine
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 ml) dark soy sauce (for color, optional)
- 1/2 tsp (2.5 ml) sugar
- 2 scallions, cut into 1-inch (2.5 cm) pieces
- 1/4 cup (60 ml) water or stock, as needed

Instructions

1. Rinse the dried long beans and soak in warm water 20–30 minutes until pliable; drain and trim any tough ends. Slice smoked pork thinly if not pre-sliced.
2. Heat the wok or a large skillet over medium-high heat until hot. Add rendered pork fat or 1 tbsp (15 ml) vegetable oil and then the sliced smoked pork. Stir-fry 2–3 minutes until the pork releases fat and edges begin to brown.
3. Push pork to the side, add remaining 1 tbsp (15 ml) oil, then add garlic, ginger, and dried chilies. Stir-fry quickly until fragrant, about 30 seconds.
4. Add the drained long beans and toss to combine with the pork and aromatics. Stir-fry 2–3 minutes to warm the beans.
5. Add Shaoxing wine, light soy sauce, dark soy sauce if using, sugar, and 1/4 cup (60 ml) water or stock. Stir well and continue to cook 3–5 minutes until the beans are tender-crisp and flavors are well combined. Add scallions in the last minute.
6. Taste and adjust seasoning, then transfer to a platter and serve hot with steamed rice.