Chinese Green Beans n Bacon Stir Fry is lip smacking delicious!

If you are fortunate enough to live in an area that has an Asian supermarket, you are urged to explore it. It's a trip to the market that is unlike any you have been accustomed to. There, you will find foods from vegetables, seafood, to meats you won't find at a regular market. Packaged goods, spices, noodles, and pastries are in great abundance with choices that will make your eyes spin. Furthermore, the prices are very reasonable whether you are shopping for fresh foods, processed goods, or canned items. You will find items that can be purchased in bulk from rice and pasta to grains and legumes at great savings.

One of the items in the produce department that is of great interest is Chinese green beans. That's probably not the official name of this vegetable, but its delicious. Each bean is approximately 12 to 16 inches in length. All you do is cut each one up in the lengths that you want and prepare them the same ways you prepare regular green beans. They are slender like the French style green beans and are indistinguishable in flavor. The preparation presented here is a sesame stir fry with bacon chunks, shallots, and fresh ginger. Preparation is very easy to assemble and cooking time takes only minutes. Here's what you'll need:

1/2 pound of Chinese green beans, cut into 3 inch lengths
1/2 pound of bacon chunks (bacon strips sliced in 1 inch strips)
1 tablespoon of sesame oil
1 tablespoon of vegetable oil
2 medium shallots, chopped
3 cloves of garlic, minced
1 inch chunk of fresh ginger, julienned thinly
1 teaspoon of sesame seeds
3 tablespoons of water
1 tablespoon of oyster sauce
salt and pepper to taste

It is preferable to use a wok if you have one. Otherwise, use a large saute pan. Heat the sesame and vegetable oil over medium high heat. Once hot, saute the bacon chunks until they begin to get browned. I much prefer to use chunks of bacon. You can take and chop it up in smaller pieces. Ask your butcher to prepare them for you. Many times you can find a few packages in the meat section next to the pork and chicken. They are usually chunks that would otherwise be thrown away, but you'll be amazed as to how much more meat there is than regular bacon.

Once bacon is beginning to brown, add the shallots, garlic, and fresh ginger. Continue to saute, stirring frequently. After a few minutes, add the beans and stir until all ingredients are well blended together. Add your salt and pepper to taste, and continue to saute, reducing heat to medium, for about 5 or 6 minutes. Add about 3 tablespoons of water, stir, and lower heat to low. Continue to simmer for a few more minutes. Right before finished, sprinkle a tablespoon of oyster sauce and stir. Finally, sprinkle the sesame seeds over the dish and serve and present in the wok. Serve hot with a side of steamed white rice or noodles.


  1. Nick
    what a beautiful is just screaming to be eaten.....and thats what foods about! I love anything with bacon added..and the oriental seasonings go so well with those great beans!

  2. Nick - that looks amazing. Love the idea of the oriental seasonings and the long beans. Kate

  3. Bacon and beans - what a great combination! Love it.

  4. That is a fantastic looking dish! Have to save this for my boys...bacon is an absolute must for them:)

  5. Sounds fabulous! A combination that was meant to be. And you're so right about Asian markets--they have the best and freshest seafood, great produce at very moderate prices...

  6. This looks delicious! I've never made a stir fry with bacon before, and am seriously wondering why not right now!

  7. Oh, bacon is just meat candy! I love the thought of pairing it with ginger. Your picture looks as yummy as I bet the dish is. Thanks for passing it along.

  8. You had me at green beans n bacon! I love your recipe, as always it's just mouthwatering delish. 5 stars for me :)

  9. anything with bacon is a winner in my book.....

  10. Between the baopn and the sesame seeds, anyone would eat this vegetable! Plus it is so enticing.

  11. ohh interesting name :) We've always just known them as long beans, which they obviously are :)) I absolutely adore these babies. Less cleanup and less fuss