Emeril's Favorite Chinese Green Beans

Total Time:
40 min
30 min
10 min

4 servings

  • 6 ounces ground pork
  • 4 1/2 teaspoons soy sauce, plus 3 tablespoons
  • 1/2 teaspoon Essence, recipe follows
  • 1/4 cup dried shrimp
  • 1/2 cup hot water
  • 1/4 cup vegetable oil
  • 1/2 pound Chinese long beans, stem ends trimmed, cut into 3-inch lengths
  • 1 tablespoon minced garlic
  • 2 tablespoons hoisin sauce
  • 1 teaspoon sesame oil
  • 1/4 cup lightly toasted white sesame seeds
  • 1 1/2 teaspoons sri racha (roasted garlic-red pepper puree)
  • 1/4 teaspoon red pepper flakes
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

In a bowl, combine the pork, 4 1/2 teaspoons of the soy sauce, and Essence. Toss to coat and let sit for 10 minutes.

In a separate bowl, combine the shrimp and water. Let sit for 15 minutes. Drain and roughly chop.

In a large saute pan or skillet, heat the oil over high heat. Add the beans and shallow fry until wrinkled, stirring, about 6 minutes. Remove and drain on paper towels. Remove all but 1 tablespoon of the oil and add the pork mixture and stirring constantly, cook until brown, 1 to 2 minutes. Add the garlic and cook, stirring, for 10 seconds. Add the chopped shrimp, greens beans, hoisin, remaining 3 teaspoons of soy sauce, sesame seeds, sri racha, and red pepper flakes. Stir to coat, and cook for 1 minute.

Remove from the heat and serve immediately.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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