14 oz (400g) green beans
2/1/2 oz (75g) ground pork (beef)
1/2 tbsp shaoxing wine
4 1/2 tbsp finely chopped yibin yacai (preserved vegetable)*
2 tsp light soy sauce
1 tsp sesame oil
1/2 cup dry chili
Chop green beans to bite sizes; remove top and tails
Heat oil to deep fry green beans until they are tender and bit grown. Alternatively, you could use moderate heat to dry fry them in a wok with minimal oil.
In a clean wok/pan, add oil with medium heat, add chili to fry fragrant for 1 minute.
Add ground pork fry until the meat becomes pale.
Add green beans to the final stir fry. Add Shaoxing wine and sesame oil. Transfer to a plate. Serve hot.
By: Fuchsia Dunlop
Developed by: Brin Xu