Stir-fried Green Beans with Pork

Method6 steps · about 45 min

1. 1

   Step 1: Combine the ground pork (225 g) with 1 tbsp Shaoxing wine, 1 tbsp marinade light soy sauce, 1 tsp dark soy sauce, 2 tbsp marinade water, 2 tbsp minced ginger, ½ tsp marinade sugar and 1 tsp cornstarch. Stir until the meat absorbs any standing liquid. Refrigerate for 15–20 minutes while preparing the vegetables.

   Pork marinade · 15 minUses 225 g ground pork · 1 tablespoon Shaoxing wine · 1 tablespoon light soy sauce · 1 teaspoon dark soy sauce · 2 tablespoons water · 2 tablespoons ginger (minced) · 1/2 teaspoon sugar · 1 teaspoon cornstarch

   
2. 2

   Step 2: Wash and trim the green beans (450 g), then chop into ½-inch (about 1.3 cm) pieces. Mince the garlic (2 tablespoons), finely dice the half bell pepper and chop the optional four red chilies. Dry the vegetables well and have all finishing seasonings and the separate 2 tbsp finishing water ready before heating the wok.

   Uses 450 g green beans (chopped to 1.3 cm pieces) · 2 tablespoons garlic (minced) · ½ red bell pepper, finely diced · 4 red chilies, chopped (optional) · Water, as needed to wash vegetables; a few drops during bean searing only if needed

   
3. 3

   Step 3: Heat 2 tbsp of the divided oil (2 tbsp) in a wok over medium heat. Add the prepared green beans and spread in one layer. Cook for about 30 seconds, then stir and spread again. Repeat these short searing intervals until the beans are slightly charred, wilted and cooked through, about 5–8 minutes overall. Lower the heat if they begin to burn. If needed, add just a few drops of water when stirring to create steam. Lift the cooked beans to a clean dish, leaving the wok ready for the pork.

   Uses All 450 g prepared green beans · 2 tbsp of the divided cooking oil · A few drops of water during searing, only if needed

   
4. 4

   Step 4: Add the remaining 1 tbsp cooking oil to the wok and turn the heat to high. Add all the marinated pork and brown it, breaking it into small pieces and allowing the meat to crisp between stirs. Cook the ground pork fully to 71°C (160°F), then reduce the heat to medium. Keep the cooked beans separate until the finishing stage.

   Uses All marinated pork · Remaining 1 tbsp cooking oil · Wok with any remaining bean-searing oil

5. 5

   Step 5: Add the prepared garlic, bell pepper and optional chilies to the cooked pork. Stir-fry for 1 minute.

   Garlic and pepper fry · 1 minUses All cooked pork and pan juices · All prepared garlic, half bell pepper and optional chilies

6. 6

   Step 6: Return all the cooked green beans. Add ¼ tsp finishing sugar, 1 tsp sesame oil, 1 tbsp finishing light soy sauce, ¼ tsp white pepper, the finishing salt (1/8 teaspoon) to taste (about ⅛ tsp) and the separate 2 tbsp finishing water. Turn the heat to high and stir-fry for 10–15 seconds, checking from 10 seconds, until everything is hot and evenly coated. Serve immediately as four side portions.

   Finish green beans and pork · 1 minUses All pork and aromatics · All the held cooked beans · 1/4 teaspoon sugar · 1 teaspoon sesame oil · 1 tablespoon light soy sauce · 1/4 teaspoon ground white pepper · 1/8 teaspoon salt (a pinch, or to taste) · 2 tablespoons water