Stirfry Chinese Long Beans with Pork and Bamboo Shoots

Stirfry Chinese long beans with pork and bamboo shoots

Here’s another way of using Chinese long beans; you know, to use up the other half of the bundle that you used to make these fried eggs 😉


  • 1/2lb lean pork, sliced
  • 1/2 bundle Chinese long beans, cut into 2″ long pieces
  • 1 small onion, sliced
  • 1/2 can bamboo shoots, cut lengthwise (I had cut them into disks, but I think lengthwise would be better)
  • 1 heaping tsp Chinese bbq sauce (沙茶醬 – Bullhead brand)
  • 1/2 tsp XO sauce
  • Salt to taste
  • Marinade: 1/2 tsp soy sauce, sprinkle sugar, dash of white pepper –> mix –> 1/2 tsp corn starch  –> mix –> oil –> mix


  1. Mix the pork with the marinade and set aside for 10min.
  2. In a wok over medium-high heat, pan fry the pork on both sides until brown and 90% done. Set aside.
  3. Saute the onions until translucent, then add in the beans and bamboo shoots with a dash of salt (just a little as the sauces have salt too). Add a little water, stir, cover, and cook until the beans are soft and done (there should still be some bite).
  4. Add in the sauces and return the pork. Stir until thoroughly mixed.