4ouncesunseasoned ground pork or ground beefabout ¼ cup
1stalk green onionfinely chopped
1tablespoonminced fresh ginger
1large clove garlicfinely minced
2tablespoonssoy sauceplus more as needed
1tablespoonwater
1½teaspoonssugar
Instructions
Trim the green beans and cut them in half. Line a baking sheet with a few layers of paper towels. Set aside.
Preheat a wok over medium-high heat until wisps of smoke rise from the surface. Add 1⁄3 cup of the oil and heat for 30 to 60 seconds, or until it starts to shimmer. In batches, add the beans to the oil in a single layer. Quickly stir-fry the beans, gently swishing them around in the oil. The skins of the beans will start to blister. Once you see that most of the beans look lightly wrinkled but not necessarily browned, about 1 to 2 minutes, using a slotted spoon, transfer the beans to the prepared paper towel–lined baking sheet to absorb the residual oil. Repeat with the remaining beans. Use a wad of paper towels to absorb any residual oil in the wok and brush away any charred pieces.
Return the wok to the stove over high heat, and add the remaining 1 tablespoon oil. Add the pork and, using a spatula, break up the pork. Stir-fry for 1 to 2 minutes, or until brown and cooked through. Add the onions, ginger, and garlic, and stir and toss for a few seconds to combine. Add the soy sauce, water, and sugar, and stir to combine.
Add the beans, and stir and toss for a few seconds to combine. If it doesn’t taste salty enough, add an additional splash of soy sauce, and stir to incorporate. Serve with steamed rice.
Notes
*(c)2018 by Hsiao-Ching Chou. All rights reserved. Excerpted from Chinese Soul Food by permission of Sasquatch Books.