Food Recipes Dinner Chinese Long Beans with Minced Pork and Ginger Be the first to rate & review! This simple dish abounds in fresh flavors and nearly all of the ingredients come from the supermarket. It takes less time to make than waiting for takeout. By Kay Chun Kay Chun Kay Chun is a recipe developer, food stylist, and New York Times Cooking contributor. She also formerly worked as Test Kitchen senior editor at Food & Wine. Food & Wine's Editorial Guidelines Updated on September 4, 2015 Rate PRINT Share Trending Videos Close this video player Photo: © Fredrika Stjärne Total Time: 30 mins Yield: 4 Ingredients 6 ounces ground pork 2 teaspoons low-sodium soy sauce 4 garlic cloves, finely chopped 2 tablespoons finely chopped peeled fresh ginger 1 pound long beans, cut into 3-inch lengths, or green beans, halved crosswise 2 tablespoons canola oil 1 shallot, thinly sliced 2 tablespoons Shaoxing rice wine or sake Kosher salt Freshly ground pepper 1 teaspoon distilled white vinegar Directions In a small bowl, mix the pork with the soy sauce and half of the garlic and ginger. In a large pot of salted boiling water, cook the beans until just tender, 3 minutes. Drain and rinse under cold water. In a large nonstick skillet, heat 1 tablespoon of the canola oil until shimmering. Add the pork and cook over moderately high heat, stirring and breaking up the clumps with a wooden spoon, until just cooked through, 2 minutes; transfer the pork to a plate. Add the remaining 1 tablespoon of canola oil and the shallot to the skillet and cook over moderate heat, stirring, until softened, 2 minutes. Add the remaining garlic and ginger and cook until fragrant, 2 minutes. Add the beans and rice wine, season with salt and pepper and stir-fry for 2 minutes. Add the pork and any accumulated juices and stir-fry until the beans have softened, 3 minutes. Stir in the vinegar, season with salt and pepper and serve. Serve With Steamed rice. Originally appeared: October 2013 Rate It Print