Stir-Fried Green Beans with Pork and Chinese Olive Vegetable

Method7 steps · about 30 min

1. 1

   Step 1: Mix the 115 g raw ground pork with the 1 tsp marinade Shaoxing wine, 1 tsp light soy sauce and ⅛ tsp white pepper. Ground chicken may replace the pork. Refrigerate for 15 minutes and keep it cold until ready to cook.

   Marinate the meat · 15 minUses 115 g raw ground pork, or the same amount of raw ground chicken · 1 tsp Shaoxing wine, for the meat marinade · 1 teaspoon light soy sauce · 1/8 teaspoon white pepper powder

   
2. 2

   Step 2: While the meat marinates, wash and drain the green beans (450 g) and cut them into ½-inch pieces. Have the minced ginger, minced garlic and optional chopped chillies ready. Check the measured ¼ cup jarred olive vegetable and remove any olive pits.

   Uses 450 g green beans, washed and cut into ½-inch pieces · Water, for washing the green beans

3. 3

   Step 3: Heat 1½ tbsp of the vegetable-oil allowance in a wok over medium heat. Add the prepared green beans and spread them into one layer. Cook for about 20 seconds, then stir and spread them again. Repeat these short cooking and stirring cycles until the beans are slightly wilted and cooked through, about 5 minutes in total; reduce the heat if they threaten to burn. Lift the cooked beans to a plate and set aside.

   Cook the green beans · 5 minUses 1½ tbsp vegetable oil, for frying the beans · All the drained and chopped beans from the 450 g supply

   
4. 4

   Step 4: Heat the remaining 1 tbsp vegetable oil in the wok over medium heat. Stir in the 1 tsp minced ginger and 3 minced garlic cloves for a few seconds, then increase the heat and add the refrigerated marinated meat. Break it up and stir-fry until cooked through: ground pork must reach 71°C (160°F), or ground chicken 74°C (165°F).

   Uses Remaining 1 tbsp vegetable oil, for the meat · 1 teaspoon ginger (minced) · 3 cloves garlic (minced) · Refrigerated marinated ground pork or chicken

5. 5

   Step 5: Add the ¼ cup prepared Chinese olive vegetable, the separate 1 tbsp stir-fry Shaoxing wine and ¼ tsp sugar. Stir-fry to combine with the cooked meat.

   Uses Cooked ground meat, aromatics and wok oil · ¼ cup prepared Chinese olive vegetable (橄榄菜), from a jar · 1 tbsp Shaoxing wine, for the stir-fry · ¼ teaspoon sugar

6. 6

   Step 6: Return the cooked green beans to the wok. Add the optional 6–7 dried chillies if using and the ½ tsp sesame oil. Stir-fry for about 1 minute until everything is hot and well mixed, then season with salt to taste; the author gives ¼ tsp as a guide.

   Finish the bean stir-fry · 1 minUses Cooked meat with olive vegetable and seasonings · All the cooked beans lifted from their frying plate · 6–7 dried chilli peppers, deseeded and coarsely chopped, optional · ½ teaspoon sesame oil · Salt to taste, with ¼ tsp as the author’s guide

7. 7

   Step 7: Plate the hot green beans and meat and serve.

   Uses The finished beans and meat lifted from the wok, with their coating