Stir Fried Yard-Long Beans With Pork and Pressed Tofu

“Homestyle Chinese cooking...looks like a lot of ingredients, but they are essential to the taste :P”

Ingredients Nutrition

  • 34 lb lean pork loin chop, trimmed of fat and cut into 1/4-inch wide by 1-inch long by 1/4-inch thick slices
  • 1 tablespoon light soy sauce
  • 2 tablespoons cornstarch
  • 3 -4 tablespoons peanut oil
  • 1 small yellow onion, peeled and sliced thinly
  • 1 tablespoon fermented black beans, lightly crushed
  • 12 inch fresh ginger, peeled, and shredded into very thin slivers
  • 3 large garlic cloves, cut into thin shreds
  • 12 lb pressed tofu, cut into similar sized slices as pork
  • 1 tablespoon light soy sauce
  • 34 lb green beans, ends trimmed and cut on the bias into 2 1/2-inch lengths (Chinese yard-long beans)
  • 12 small red bell pepper, cut into very thin, 2-inch long slices
  • 14 teaspoon toasted sesame oil


  1. Mix meat and first amount and soy sauce together and toss with cornstarch until liquids thicken and are clinging to the meat. Set aside to marinate for twenty minutes, preferably while you prepare the rest of the ingredients.
  2. Heat wok until it is smoking. Add peanut oil, and allow to heat for another thirty seconds, or until oil ripples and shimmers.
  3. Add onion, black beans, and ginger and stirfry for about a minute, or until very fragrant. Add garlic and mushrooms, and stir fry for another minute. Add meat, reserving any marinade that is not clinging to the meat. Spread meat into a single layer onto the bottom of the wok and allow to sit undisturbed to brown for about a minute or so. Add tofu to wok. Stir fry until most of the pink is gone from the meat.
  4. Deglaze wok where marinade has clung to the sides and bottom and browned with tofu, stir rapidly to scrape up marinade bits. Add beans, and stir fry for another minute to minute and a half, or until meat is done.
  5. Add bell pepper, stir fry thirty seconds, then remove from heat and drizzle in sesame oil, stirring well to combine.
  6. Turn out into a heated platter and serve with steamed jasmine rice.

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