350 g Pliable green beans, trimmed
Vegetable oil
½ tbsp Minced ginger root
2-3 clove Chopped garlic
80 g Ground pork
½ tbsp Dried shrimps
½ tbsp Szechuan preserved vegetable
1 Dried Chilli, chopped
1 tsp Jiafan rice wine
1 tsp Dark soya sauce
½ tsp Sugar
½ tsp Sesame oil
1/3 tsp Chicken bouillon
Green onion, chopped
Pinch of white pepper
1. Soak dried shrimps in warm water for 10 minutes, squeeze water out. Wash beans and dry thoroughly with kitchen towel. In wok or skillet, heat oil over high heat until heat haze appears on surface. Deep-fry beans until tender-crisp and slightly wrinkled, about 5-8 minutes. Drain on paper towels.
2. Pour out all but one soupspoon of the oil. Fry garlic and ginger until aromatic. Add in ground pork, dried shrimps, and preserved vegetable. Stir-fry 2 minutes longer until pork is heated through.
3. Return the fried beans, and add in the rest of ingredients. Toss vigorously over medium-high heat until all liquids are reduced and absorbed, about 2 to 3 minutes. Serve immediately with rice.