chinese long beans ground pork
Entrees, Hakka, Recipes

Chinese Long Beans with Ground Pork (豆角炒肉碎)

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Remember when I wrote that post a while ago about my Hakka heritage? Well, I kinda promise myself that I’d cook more Hakka dishes for the blog this year, and this Chinese long beans with ground pork is one of them. It’s a stir-fry so it’s really easy to prep, and you can have dinner on the table in a jiffy!

chinese long beans with ground pork chinese long beans chinese long beans

In Cantonese, we call Chinese long beans “dau gok” (豆角), and they are also known as Yardlong beans (but they’re really not a whole yard long, more like half a yard). You can find them at most Asian grocery stores or markets. I’ve been eating dau gok since I was a kid, and can tell you that Chinese long beans are a little “chewier” and has a stronger green bean taste than regular green beans, they’re usually skinnier in thickness, darker in color (although there are a handful of variety and I know there’s even purple ones!).

Douchi chinese black beans

There are a few ingredients that make this Chinese Long Beans with Ground Pork a Hakka dish. The use of pork, soy sauce, and fermented black soybeans called “dau si” (豆豉) in Cantonese. Fermented black soybeans are usually sold dried but sometimes you can also see them being sold in jars which the beans are soaked in liquid/oil. I’m used to the dried kind, and you’d just soak them in water for a few minutes then drain.

Fermented black soybeans are used in a lot of Hakka dishes as they carry a robust flavor that can be added to many hearty Hakka cooking. And if you grew up in a Cantonese household, you would know that a can of “dau si leng yu” (豆豉鯪魚), dace fish and fermented black soybeans, can go a long way with just a bowl of warm rice on those cold winter nights!

This Chinese long beans with ground pork dish, though, it’s one of many Hakka dishes that my mom would serve on any given day. It just reminds me of her cooking and sitting at dinner with my family!

chinese long beans with ground pork chinese long beans with ground pork

Chinese Long Beans with Ground Pork (豆角炒肉碎)
Prep time
Cook time
Total time
Serves: 2-3
  • ½ lb ground pork
  • 1 tsp soy sauce
  • dash of white pepper powder
  • ½ lb Chinese long beans
  • ½ cup chopped onion
  • 1 tbsp minced garlic
  • 1 tbsp dried fermented black soybeans
  • Sauce:
  • ¼ water
  • 1 tbsp Chinese Shaoxing wine
  • 1 tbsp soy sauce
  • ½ tsp sugar
  • ½ tsp cornstarch
  1. Season the ground pork with soy sauce and white pepper powder. Set aside and let it marinate while you continue prepping.
  2. Rinse, and cut Chinese long beans into 1½" long.
  3. Soak the dried fermented black soybeans in ¼ cup of water for 5 minutes, then drain.
  4. Mix the sauce ingredients together.
  5. Set a wok or pan over medium-high heat. When the pan is hot, add oil and twirl the pan to spread.
  6. Add garlic and cook until fragrant, about 15 seconds. Then add chopped onion, and cook for 1 minute. Add the ground pork and cook for 3 minutes, then add the fermented black soybeans. Add Chinese long beans and sauce, cover, and let it cook/steam for 3 minutes. Uncover, and cook for another 5 minutes.
Adapted from The Hakka Cookbook by Linda Lau Anusasananan.


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    • Kayiu

      testing reply.

  • Bam’s Kitchen

    Hello Kayiu, I am delighted to have found your website. I have been cooking and eating and living in HK for the last 6 years and love your recipe. Chinese long beans and pork is one of my teenagers favorite dishes we make at home. I just love that chewy texture of the beans. Looking forward to keeping in touch. Take care, BAM

    • Saucy Spatula

      Hello! I’m so happy we’ve connected, and nice to hear that you’ve been a HK resident :) Thanks for checking out my blog and I’ll do the same on yours :)

  • Lokness @ The Missing Lokness

    Nommmm…. Looks really good, Kayiu! I have never cooked with 豆豉 before. This dish just sounds like the one! I will need to hunt for some of these ingredients this weekend. :)

    • Saucy Spatula

      I can see how 豆豉 can be a bit intimidating, I didn’t use to cook with it a whole lot either! But if you think about it, it’s just like seasoning in a way.

      Have a great weekend (on the warmer side of the country)!

      • Lokness @ The Missing Lokness

        Very true. Funny enough, Bryan really loves 豆豉.

        Haha!!! It is pretty warm over here that we can almost go to the beach. 😛 Stay warm, girl!

        • Saucy Spatula

          It’s THAT warm? Ugh T______T

  • Chrissy

    This looks great! Much better than most of the Chinese dishes I made!

    • Saucy Spatula

      Thanks Chrissy! 😀