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About the Dish

  • Chinese Long Beans

    Chinese Long Beans

  • Ginger


  • Ground Pork

    Ground Pork

  • Sesame Oil

    Sesame Oil

  • Corn Starch

    Corn Starch

  • White Wine

    White Wine

  • White Potato

    White Potato

  • Sesame Seeds

    Sesame Seeds


Chop the ginger & garlic, cut the potato into ½-inch cubes. Trim the ends from the long beans, and cut them into 3-inch pieces.
Place a large saute pan or wok over high heat. Add ½ of the cooking oil. Once the oil is hot and shimmery, add the long beans to the pan. Cook while stirring for 2 minutes, add half of the garlic, and half of the ginger, ½ teaspoon of kosher salt, and cook for 1 minutes more. Transfer the bean mixture to a bowl or plate, and reserve.
Wipe the pan clean, and return to the stove over a medium-high heat. Add the remaining half of the oil to the pan, then add the pork in an even layer, sprinkle with 1 teaspoon salt, and cook for 2 minutes without stirring, to brown.
Turn the meat, then add in remaining ginger and garlic, and cornstarch. Cook while stirring for 1 minutes, then add cooking wine, and stir to combine.
Reduce heat to medium-low, then add the diced potato, Galbi sauce, & water. Simmer for 10 minutes covered, stirring occasionally.
Then uncover and cook for about 6 minutes more, or until the potatoes are tender, and the sauce is thickened. Add the long beans to the pan to rewarm.
Sprinkle with the sesame seeds, serve & enjoy!