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About the Dish

  • Snap Beans

    Snap Beans

  • Ginger


  • Ground Pork

    Ground Pork

  • Sesame Oil

    Sesame Oil

  • Corn Starch

    Corn Starch

  • White Potato

    White Potato

  • White Wine

    White Wine

  • Benne Seed

    Benne Seed

  • Chinese Southern Belle You Saucy Thing

    Chinese Southern Belle You Saucy Thing


Prepare your mise en place: Trim the ends from the long beans, and cut them into 3-inch pieces. Peel and mince 3 cloves garlic. Peel ginger and mince; measure out 1 tablespoon. Cut potato into 1/2-inch cubes.
Place a large sauté pan or wok over high heat. Add 1/2 tablespoon cooking oil. When the oil is shimmering add long beans. Cook, stirring, 2 minutes. Add half of the garlic, half of the ginger and 1/2 teaspoon kosher salt, and cook while stirring 1 minute more. Transfer the bean mixture to a bowl or plate, and reserve.
Wipe the pan clean, and place over medium-high heat. Add remaining 1/2 tablespoon cooking oil, then add the pork in pieces in an even layer. Sprinkle with remaining 1/2 teaspoon kosher salt, and cook 2 minutes without stirring, to brown on bottom.
Turn the meat, and add remaining garlic and ginger, sesame oil and cornstarch. Cook, stirring, 1 minute. Add cooking wine, and stir to combine.
Reduce heat to medium-low. Add potato, 1 cup water and You Saucy Thing sauce. Stir. Bring to a boil, then reduce heat to simmer, cover and simmer 10 minutes, stirring occasionally. Uncover and cook until the potatoes are tender and the sauce is thickened, about 6 minutes more. Add long beans to rewarm.
Divide mixture between 2 bowls. Sprinkle with benne seeds, and enjoy!