Dry-Fried Green Beans with Minced Pork

• 300 g Green beans
• 3 cloves Garlic
• 15 g Ginger root
• 2 Spring onion
• 2 tbsp Vegetable oil
• 250 g Minced pork
• 1 tbsp Doubanjiang
• 1 tbsp Shaoxing Cooking Wine
• 1 ½ tbsp Light soy sauce
• 1 tsp Granulated sugar

1. Trim the green beans and pat them very dry. Thinly slice the garlic and ginger, and slice the spring onions, keeping the whites and greens separate. Mix the light soy sauce, Shaoxing Cooking Wine and granulated sugar in a small bowl.
2. Heat a wok over high heat until lightly smoking, then add 1 tbsp of the vegetable oil. Add the green beans and stir-fry for 6 to 8 minutes until blistered and slightly wrinkled, adjusting the heat so they char in spots without burning. Tip the beans onto a plate.
3. Return the wok to medium-high heat and add the remaining 1 tbsp vegetable oil. Add the minced pork and cook for 4 to 5 minutes, breaking it up, until browned and any liquid has cooked off. Stir in the spring onion whites, garlic and ginger and cook for 30 to 60 seconds until fragrant.
4. Add the doubanjiang and stir-fry for 30 seconds to toast it and colour the oil. Return the green beans to the wok and toss well. Pour in the soy mixture and stir-fry for 1 to 2 minutes until the pan looks mostly dry and the beans are glossy.
5. Scatter over the spring onion greens and give everything a final toss. Taste and adjust by stir-frying a little longer if you want it drier. Serve immediately, ideally with steamed rice.

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