Homestyle Pork and Potato Stir-fry (土豆炒豆角)
This classic Chinese homestyle stir-fry (Tudou Chao Doujiao) features crispy pan-fried potatoes, tender-crisp green beans, and juicy pork in a rich, savory, and slightly spicy sauce. A perfect one-pan meal!
Equipment
- Wok or Large Skillet (Non-stick recommended)
- Spatula
- Pot (for blanching)
Ingredients
For the Pork & Marinade
- 3.5 oz pork loin or shoulder (about 100g), thinly sliced into strips
- 1 tsp Shaoxing wine or substitute dry sherry
- 1 tsp light soy sauce
- 1 tsp cornstarch
- 1 tsp neutral oil like canola or vegetable oil
For the Stir-Fry
- 12 oz Russet potatoes (about 350g), peeled and cut into 1/4-inch strips
- 7 oz green beans (about 200g), ends trimmed and snapped into 2-inch pieces
- 2 tbsp neutral oil divided
- 2 cloves garlic minced
- 1.5 tbsp Doubanjiang (Spicy Broad Bean Paste) about 20g, preferably Pixian brand
- 1 tbsp light soy sauce about 15g
- 0.5 tsp sugar
- 0.25 tsp chicken bouillon powder or MSG optional
- Salt to taste if needed
Instructions
- Marinate Pork (Velvet): In a small bowl, combine the pork strips with the marinade ingredients: 1 tsp Shaoxing wine, 1 tsp light soy sauce, 1 tsp cornstarch, and 1 tsp neutral oil. Mix well and set aside for at least 15 minutes.
- Prep Potatoes: Peel and cut potatoes into 1/4-inch thick strips. Place them in a large bowl of cold water and rinse 2-3 times, changing the water, until the water runs clear. This removes the excess starch. Drain thoroughly.
- Blanch Green Beans: Bring a medium pot of water to a boil. Add the green beans and cook (blanch) for 2-3 minutes until they are tender-crisp and bright green. Drain immediately and set aside.
- Fry Potatoes: Heat a large non-stick skillet or a well-seasoned wok over medium-high heat. Add 1 tablespoon of oil. Add the drained potato strips and spread into a single layer. Pan-fry for 5-7 minutes, flipping occasionally, until golden brown and cooked through. Remove from the pan and set aside.
- Cook Pork & Aromatics: To the same pan, add the remaining 1 tablespoon of oil. Add the marinated pork strips and sear for 1-2 minutes, then stir-fry until just cooked. Add the minced garlic, 1.5 tbsp Doubanjiang, and 1 tbsp light soy sauce. Stir-fry for 30 seconds until fragrant.
- Combine: Add the cooked potatoes and blanched green beans back into the pan. Add the 1/2 tsp sugar and the optional chicken bouillon powder. Toss everything over high heat for 1 minute to combine all the flavors.
- Serve: Taste and add a pinch of salt only if needed (the Doubanjiang and soy sauce are very salty). Transfer to a plate and serve immediately with hot steamed rice.
Notes
Rinsing Potatoes: Do not skip this step! Rinsing the starch off the potatoes is essential to prevent them from becoming gummy and sticking together.
Doubanjiang: The saltiness and spice level can vary by brand. Adjust the amount to your taste. If making a smaller portion, be sure to reduce the amount of Doubanjiang and soy sauce.
Allergens: Contains Soy, Wheat. For a gluten-free version, use tamari (GF soy sauce), dry sherry (instead of Shaoxing), and a GF-certified Doubanjiang or chili paste.