Green beans with minced pork and Pistachio

Green beans with minced pork and Pistachio


4 servings


2 tablespoons dried shrimp



1 tablespoon soy sauce

2 teaspoon Hoisin Sauce

1 teaspoon sesame oil


Vegetable oil for stir frying

½  pound green beans, ends removed and diced

¾ cup roasted whole pistachio nuts

½ yellow onion diced

¼ green onion slices

1 teaspoon minced garlic

1 teaspoon minced fresh ginger

4 dried chili peppers

1/2 fresh red pepper, diced

1/2 pound lean ground pork

2 tablespoon chopped Sichuan preserved vegetables


Chinese donuts for garnish and topping


Soak shrimp in warm water to cover for 15 minutes; drain. Coarsely chop shrimp and set aside.

Combine sauce ingredients in a small bowl and set aside.

Stir fry diced green beans and pistachios for 2 minutes or until cooked; set aside.

Place wok over high heat. Add garlic, ginger, chili peppers, and red pepper and cook, stirring, until fragrant, about 5 seconds. Add pork and Sichuan preserved vegetables and stir-fry for 1-1/2 minutes or until meat is browned and crumbly. Return green beans and pistachios to wok. Stir in sauce and cook for 1 minute.

Thinly slice Chinese donut, deep fry until crispy.

Toss green bean and pork stir fry with Chinese donuts and serve.



From A Wok For All Seasons by Martin Yan (Doubleday)

Copyright Yan Can Cook Inc., 1988

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