Ingredients 200g of Green Beans
100g of Pork Mince
2 Cloves of garlic (minced)
Dark soy sauce
Chinese cooking wine
Oil for frying
Oil for cooking
Optional: chilli or XO sauce
Wash and cut the ends/tips of the beans, dry with paper towels and set aside (make sure they are completely dry)
While the beans are drying, marinate the pork mince with some soy sauce, dark soy sauce, white pepper, sesame oil, sugar and chinese cooking wine. Mix well and set aside.
Heat some oil for frying the green beans in a pot or wok (the beans need to be completely dry, otherwise the oil will splatter).
Fry the beans in the oil until it becomes a bit wrinkly, but not burnt. Drain and remove from the oil after drying and place on a wire rack or a bowl/dish with papertowels lined to suck up the oil. Set aside for later use.
By this time, the beans would have been fried and the mince would have had some time to marinate.
Heat about 1 tablespoon of oil in a wok or deep frying pan, add the mince and brown. Add the minced garlic.
At this point you can add any extra seasoning if desired (so it's time to taste!) - feel free to make the dish more saucy by mixing a small amount of water and soy, sugar, sesame oil, white pepper etc etc in a small bowl with some cornstarch (the cornstarch is to help the sauce thicken and stick to the ingredients)
Once you have tasted the mince sauce and are happy with the flavours, add the pre-fried green beans and mix well and heat through
Dish up and serve with steamed rice!
Options: You can turn this into a spicy dish by adding fresh chilli or some XO sauce while stir frying!