Prep 8 min·Cook 14 min

1. 1You're here
   Step 1.

   Cut the beans into 3 cm lengths and dry them well. Mix the pork with the soy sauce and cornflour.

   300 g Fine green beans, trimmed150 g Pork mince1 tsp Light soy sauce½ tsp Cornflour

2. 2
   Step 2.

   Heat the oil in the wok over medium-high heat. Fry the beans, tossing now and then, for 6–7 minutes until wrinkled and blistered in patches. Tip out, leaving the oil behind.

   2 tbsp Cooking oil300 g Fine green beans, trimmed

   7 minPan-fry

   Wok-chan's tip鑊仔貼士

   This dry-frying replaces the restaurant's deep-frying and needs only 2 tbsp oil.
3. 3
   Step 3.

   Add the pork and stir-fry for 3 minutes, breaking it up, until browned and a little crisp.

   150 g Pork mince

   3 minStir-fry
4. 4
   Step 4.

   Add the garlic, chilli and olive vegetable and stir-fry for 1 minute until fragrant.

   3 cloves Garlic, chopped1 Red chilli, chopped2 tbsp Preserved olive vegetable

   Stir-fry
5. 5
   Step 5.

   Return the beans, splash in the Shaoxing wine, add the sugar and toss for 1 minute. Taste before adding any salt: olive vegetable is salty.

   300 g Fine green beans, trimmed1 tsp Shaoxing wine½ tsp Sugar

   Stir-fry