Stir-fried Green Beans With Pork And Chinese Olive Vegetable 猪肉炒绿豆和橄榄菜
For the meat:
4 ounces ground pork(or chicken, 115g)
1 teaspoon Shao Xing wine
1 teaspoon light soy sauce
1/8 teaspoon white pepper powder
For the rest of the dish:
1/2 tablespoon vegetable oil(divided)
1 poundgreen beans (450g, cut into ½-inch pieces)
1 teaspoon ginger (minced)
3 cloves garlic (minced)
¼ cup preserved olive vegetable
1 tablespoon Shao Xing wine
¼ teaspoon sugar
6-7 dried chili peppers (deseeded and chopped into coarse pieces, optional)
½ teaspoon sesame oil
1/4 teaspoon salt (or to taste)
Marinate the ground pork with 1 teaspoon Shao Xing wine, 1 teaspoon light soy sauce and a pinch of white pepper powder. Let it sit for 15 minutes.
Heat 1½ tablespoons of oil in your wok over medium heat. Add the green beans, stir-fry, and spread the beans out in a single layer. Let cook for 20 seconds. Then stir and repeat the spreading step several times until the green beans are slightly wilted and cooked through. Turn the heat down to medium if needed to avoid burning. It takes about 5 minutes to cook the green beans this way. Transfer to a dish and set aside.
Next, heat 1 tablespoon of oil in your wok over medium heat. Add the minced ginger and garlic. Stir for a few seconds, turn up the heat, and add the pork. Stir-fry the pork until it’s cooked through. Now add the olive vegetable, Shao Xing wine, and sugar. Stir-fry everything to combine. Add the green beans back to the wok along with the dried hot peppers and sesame oil. Stir for about a minute, salt to taste, and serve!