Green Bean and Pork Stir-Fry

Trim and wash the green beans, then weigh 400 g and cut diagonally into strips about 3–4 mm wide and 3–4 cm long. Trim the 200 g pork loin and cut against the grain into 3 mm strips; mince 4 garlic cloves. Wash hands and tools after handling raw pork and use clean dishes for cooked food.

Mix the pork with 1 tsp light soy sauce, 1 tsp starch and 15 ml water until absorbed. Mix in 5 ml oil and refrigerate for about 10 minutes. Reserve 2 tsp light soy and 15 ml oil for cooking. Use a 15 ml tablespoon and a 5 ml teaspoon.

Bring enough water to a full boil and add all the beans. Once the water returns to a boil, keep boiling for at least 10 minutes, stirring for even heating. The beans must be tender throughout with no hard raw center; continue cooking tougher beans. Do not rely only on color or elapsed time. Drain well and discard the water; do not taste undercooked beans.

Heat the wok over medium heat and add 10 ml oil. Add all the pork and quickly separate the strips. Stir-fry for about 2–3 minutes until no raw pink remains and the pork is cooked through, then transfer to a clean bowl. Cook in batches if crowded; do not reuse the raw-pork bowl.

Lower the heat in the same wok. Add the remaining 5 ml oil and all the garlic; stir for about 15–20 seconds until fragrant but still pale, then proceed immediately. Move the wok off the heat if the garlic colors too quickly to prevent scorching.

Add the drained beans and remaining 2 tsp light soy. Toss over medium-high heat for about 1 minute to evaporate excess moisture. Return the cooked pork and toss for about another minute until everything is steaming hot and lightly coated, then plate. The beans must already be fully cooked in Step 3; reduce watery liquid before returning the pork.