Recipe Club Makes…“PICKLED” GREEN BEANS WITH PORK

Chris Ying’s “Pickled” Green Beans with Pork | The Recipe Club Green Beans Episode (Season 2, Episode 18)
FULL RECIPE BELOW!
Can the humble green bean be diced and sliced into something resembling the greatest rice accompaniment on Earth? One very special Recipe Club listener believes it can-and today Dave, Chris, and Priya try out that devoted listener’s spin on a classic Hunan dish.
This season, we’re tackling listener-submitted recipes-if you tackle this one, too, let us know in the comments below!
Hosts: Dave Chang and Chris Ying
Guest: Priya Krishna
Producers: Jordan Bass and Sasha Ashall
Illustrator: Alycea Tinoyan
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Listen to the full Recipe Club Green Beans Episode:
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CHRIS YING’S “PICKLED” GREEN BEANS WITH PORK
(Serves 4)
There’s an amazing dish from Hunan called 肉末酸豆角-a stir-fry of pickled long beans, chilies, ground pork, and garlic-and it might be the greatest rice accompaniment on Earth. It’s salty, a little sour, spicy, and umami up the wazoo. It’s just such an ideal complement for a steamy bowl of perfectly cooked rice. I crave it constantly. Two problems: 1) The dish relies on pickled long beans, which aren’t usually part of my pantry (even though they’re shelf stable and can be found at Chinese grocery stores); and 2) My kids hate spicy food. They do, however, have an affinity for salty, pickled things. And they love rice. This recipe is the compromise I’ve come up with: a microwave-based substitute for pickling long beans, and a strategy for adding spice after the kids get their portions. Listen, I’m aware that it will never account for the complexity of properly fermented pickles or have the smoky notes of a truly wok-fired version. But with my beleaguered-parent goggles on, I can hardly tell the difference.
½ lb ground pork
1 tsp salt
2 tsp cornstarch
4 tsp soy sauce
1¾ C (½ lb) green beans, diced into ¼-inch pieces
1/4 C rice wine vinegar
1 tsp sugar
1 Tbsp neutral oil
5 cloves garlic, minced
1 tbsp minced ginger
7-8 slices pickled jalapeños, minced
1. Add the ground pork, ½ tsp salt, cornstarch, 2 tsp soy sauce, and sugar to a bowl. Use clean hands (or better yet, hands wearing food-safe gloves) to mix everything thoroughly. Cover and leave in the fridge to marinate for at least 20 minutes, and up to a couple hours.
2. Place the green beans in a microwave-safe bowl, along with 2 tsp soy sauce, rice wine vinegar, ½ tsp salt, and sugar. Give everything a quick toss, then cover with a vented, microwave-safe lid or plastic wrap. If using plastic wrap, poke a few holes to let steam out. Microwave on high power for 1½ minutes, then carefully remove and stir. Cover again and continue microwaving for another 1½ minutes.
3. Meanwhile, heat a large nonstick pan or wok over medium-high heat, then coat with oil. Add the pork, using a wooden spoon to break it up as best you can. Stir-fry until the pork begins to brown, then add the garlic and ginger. Continue to cook for another minute or two.
4. Once you can smell the ginger and garlic, add the microwaved green beans and their juices. Season with the remaining 2 tsp soy sauce, and cook until the beans are softened but not mushy. Scoop some out for the kids. Now, add the minced pickled jalapeños, toss, and serve to adults. With rice.
#recipe #recipeclub #davidchang

[@guapocanoe2009]

I think marinating the pork gives it a sausage like consistency and flavor, delicious..

[@Th3Gr3mlinz]

I make something like this often, funny enough instead of rice - I use the momofuku noodles. I make it extra spicy. Love it!

[@majordomomedia]

We have no complaints about you using the Momo products with Recipe Club recipes! 2x 💥

[@barnapkins]

This is a great edit! Props to your editor!

[@majordomomedia]

thanks!!

[@alyssaphaan]

This is one of my regular recipes now! Love its simplicity, but that it packs so much flavor. Also, very bold of y’all to upload the most controversial episode of Recipe Club 😂

[@majordomomedia]

We're not going to shy away from the controversial, and the world needs to see what the fuss is all about!

[@eric----]

Great job Chris!!

[@majordomomedia]

Thanks!

[@celtcwrtr]

This is the only RC recipe I make regularly. My grandkids love it. Make it extra spicy for the adults.

[@majordomomedia]

Amazing!! Glad you love this recipe as much as Chris does!

[@jenneetriht]

Latecomer to Recipe Club and am working my way through the episodes. Am absolutely addicted! Love the accompanying videos but can’t find anything after this one to watch until the much newer ones? Halp!

[@majordomomedia]

Just dished up another unreleased one from the vault! Enjoy!

[@jenneetriht]

@@majordomomedia Amazing, I will! Hope a few others end up emerging from the vault over time! :)

[@majordomomedia]

We'll trickle out the unreleased ones from Season 2, but check out the new format for Season 3! ua-cam.com/video/rPRME6CWmpE/v-deo.html

[@earfdae]

"Collusion" aside, this was one of the best, easiest to make, flavorful recipes that season. Dave's just bitter. LOL

[@earfdae]

I've also done it with ground beef, and it works GREAT!

[@majordomomedia]

perhaps the most controversial episode ever!! from the vaults!!!

[@sonholee5769]

classic

[@majordomomedia]

Thanks for watching!!

[@jeanvincent902]

Is it tough to be Dave Chang’s friend 😂

[@johnnyk7476]

But fermented sour tastes different than vinager sour.

[@majordomomedia]

Totally agree!