Ingredients

• 450g/1 lb green beans or long snake beans
• 200g/7oz minced pork
• 1 tbsp soy sauce
• ½ tsp cornflour
• 1 tsp sugar
• 3 tbsp vegetable oil
• 2 garlic cloves
• peeled and squashed
• 1 tbsp Chinese rice wine
• ½ tsp of chilli oil or less
• to taste
• sea salt and freshly ground black pepper

Directions

• Trim the tops of the beans and cut into 15cm (6in) lengths.
• Cook the beans in simmering salted water for two minutes.
• Drain and cool under cold running water.
• Mix the minced pork with the soy sauce
• cornflour
• sugar
• sea salt and freshly ground black pepper.
• Heat one tablespoon of the vegetable oil in a wok. When the oil is hot add the beans and stir-fry quickly with a pinch of salt for one minute until wrinkled.
• Remove the beans and reheat the wok
• adding the remaining vegetable oil and the garlic cloves.
• When hot
• discard the garlic (it will have flavoured the oil sufficiently) and add the pork mixture. Stir-fry quickly for three minutes until it darkens.
• Add the rice wine and chilli oil and stir through.
• Return the beans to the sauce and stir-fry briefly until mixed.
• Serve with plenty of steamed rice.