Green Beans Restaurant and Recipe
The Beijing Center is surrounded by over thirty restaurants, all bursting with good and interesting food. At many of them, especially the ones closest to campus, meals are fast, cheap, and most of all delicious.
A student favorite for many long years until it closed its doors in late 2017, the restaurant affectionately nicknamed ‘Green Beans’ was a great place to get a variety of warm and filling dishes – but most famous (and thought to be most delicious) of all was its Stir Fried Green Beans with Minced Pork.
Photos from TBC Alum John Schmidt
‘Green Beans’ closed because the owner moved back to his hometown to enjoy a more relaxing lifestyle, but the place where it stood is still a restaurant. Other student favorites have also undergone transformation, as places in Beijing usually do. Hangzhou, another hangout spot, still stands but the doors switched sides from front to back. ‘Big Plate’ has expanded and has more tables now than ever. ‘Two Kids’ is now a cafe perfect for studying in, and Lakers UIBE has unfortunately ceased operations.
Before we get into the recipe, here’s some shots of what’s currently at where Green Beans was. It’s right outside of East Gate, which is also known as Eats Gate and Feast Gate for its many, many restaurants.
Now for the recipe:
Stir-fried Green Beans with Minced Pork （肉沫四季豆）
This recipe was assembled, tested, and shot on video by TBC’s Director of HR, Molly Gu. Thanks, Molly!
Note from Molly: Always remember a secret to the successful cooking of any kind of minced meat (beef, pork, chicken, mutton) is Hot Wok and Cold Oil, which means heat the wok to very hot, turn the heat down to very low and stir fry the meat to brown until all water in the meat is vapored off. This way, the meat can absorb the flavor of all ingredients, so it tastes well.
As with lots of Chinese cooking, ingredient amounts are largely suggestions and up to the chef depending on personal preference.
- Green Beans 250 g
- Minced pork 100 g
- Garlic 10 g
- Ginger 20 g
- Scallions 50 g or approximately one bunch
- Red chilis, 2-3
- Black bean chili sauce: 20 g / 1 tsp (also known as doubanjiang, and Lao Gan Ma or other chili sauces can be used as well)
- Salt 10 g
- Sugar 1 g
- Soy sauce: 1 tsp
- Sichuan pepper (optional): 10 pieces, or to taste
- Chicken essence (optional) 5 g
- Hot chili paste, 1/2 tsp or to taste
- Rice, amount as preferred
- Prepare your ingredients. Skin garlic and trim and remove stems from green beans.
- Put rice on to cook. At Green Beans and for casual meals, this dish is served over rice.
- Cut green beans into thin slices and chop the black bean chili sauce to reduce lump size.
- Mince ginger and garlic and chop red chili and scallions.
- Prepare wok by heating on high heat and then switch to low heat, coating with oil. Let oil heat until ready to stir fry.
- Add the green beans and stir fry at high heat, then add salt. Stir well, then remove from wok.
- Add minced pork to wok and cook until brown on low heat, then add chili sauce and optional hot chilis and sichuan pepper. Stir, then add in garlic and ginger. Stir again, then add chopped red chilis.
- Add soy sauce and then stir fry for about two minutes or until aromatic.
- Add green beans, stirring well until ingredients are well incorporated.
- Add sugar, chicken essence, and scallions. Stir, serve, and enjoy!
If you tried it, we would love to see! Tag us on social media @TheBeijingCenter or shoot us an email at [email protected]