Spicy-Crispy Chinese Green Beans


On Facebook a while back one of my friends asked if I had a recipe for spicy Chinese green beans, and well, I didn’t. Intrigued, and digging into my memory banks to try and remember if my mom had made these for dinner when I was growing up, or if it was something we had when we went out to an authentic Chinese restaurant.

Spicy green beans with ground pork and shrimp.


But the closest thing I had to a family recipe was remember the smell and flavors of the food my parents cooked growing up. And technique? Likewise, plus a few years helping out in my family’s Chinese/American/Polynesian/Wisconsiny restaurant (where else can you get General Tso’s chicken, ham steak with pineapple, and Friday night fish fry with breaded cod and tartar sauce with a baked potato the size of your foot and a brandy old fashioned to wash it all down?)

Oh, and I used the Google. Yes, the Google. I ain’t gonna lie. Throw in some improvisation and inspiration and this is what I got, and if you ask my boyfriend, it turned out pretty delicious. 

Spicy Chinese Green Beans


  • 1 lb. green string beans, trimmed
  • 2 oz. ground pork
  • 1 oz. ground shrimp
  • 1 teaspoon Shaoxing wine
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 teaspoon Srichacha
  • 1/2 inch ginger, chopped
  • 1 teaspoon diced garlic
  • 1/2 teaspoon sugar
  • 1 tablespoon vegetable oil
  • Oil for deep frying


  1. Trim the ends of the beans, rinse with water, and pat dry. 
  2. Heat up a large pan (wok or 15″ cast iron skillet) and fill with about 1/4 inch of oil for frying. Toss in the dried beans and cook on medium-high heat until the skin is crispy and some of the beans begin to brown. Remove from heat and drain on a paper towel. Set aside.
  3. If using the same pan, remove excess oil so that there’s only about 1 tablespoon inside, or heat up a clean pan and heat to medium high. Add oil. Add the ginger and garlic and cook until they are turning soft and golden, about 3 minutes. Add in ground pork and shrimp. Cook for 1-2 minutes until the meat begins to brown, then add the Shaoxing wine. Use the wine to help deglaze the pan.
  4. Add the cooked green beans, followed by the sugar, salt, and pepper. Finish off with Srichacha, making sure to incorporate everything. Thai red chiles can be substituted–1 for sorta hot, 2-3 if you want your to burn off your tongue. 



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