Dry-Fried Long Beans and Minced Pork with Olive Vegetables

Step 1

In a medium bowl, marinate the ground pork with 1½ tablespoons of soy sauce, white pepper, cooking wine and mix well and set aside.

Step 2

Wash the beans under cold water and cut off the ends and discard them.Chop the beans up into bite-sized pieces, I like to cut them into 1-2 inch length pieces.

Step 3

Finely mince the garlic and slice the ginger and set it aside.

Step 4

In a wok or frying pan, set the stove to high heat and add about 3 tablespoons of oil

Step 5

Once the oil is hot, add in the ginger and toast it until it has turned golden. (approximately 1-2 minutes)

Step 6

Add in the garlic and brown for 30 seconds

Step 7

Add in the ground pork and break it apart while cooking it. Cook it until it is fully cooked and brown (approximately 10-15 minutes) If water comes out of the pork, keep cooking it until all the water has evaporated and the pork has a chance to brown.

Step 8

When the pork is done, stir in the dark soy sauce remove the pork from the wok onto a clean plate and set it aside for later. You can also remove the ginger slices as well and discard them.

Step 9

Re-heat the wok or frying pan to high heat with 1-2 tablespoons of oil.

Step 10

Once the oil is hot, add in the beans (be careful if your beans are wet they may splatter)

Step 11

Spread out the beans so they get as much surface area to touch the pan as possible so that they can blister more quickly. Cook for approximately 5 minutes until they are blistered and soft.

Step 12

Add in 1 tablespoon of soy sauce and continue to stir fry for 20 seconds

Step 13

Add back in the cooked pork and add the olive vegetables as well. Stir fry for a few more minutes and plate it.

Step 14

Serve hot with a side of rice or noodles