Spicy Green Beans
500g Long or Green Beans
100g Ground Pork
1 Packet (100g) Ya Chai (Sichuan Preserved Vegetables)
1 Tbsp Dark Soy Sauce
1 Tbsp Chili Oil With Sediment
Freshly Ground Black Pepper
Sea Salt to taste
Remove any strings from the edges of the long/green beans and top and tail them. Break them into short sections (about 5cm long).
Heat 1 ½ Tbsp of oil in a wok over a low to medium heat. Add the long/green beans and stir-fry over a medium heat for about 6 minutes, or until they are cooked and tender, with slightly puckered skins. Remove and set aside.
Heat 2 Tbsp of oil in the wok over a high heat. The add the Ya Chai, ground pork, dark soy sauce, chili oil with sediment, and stir-fry until the meat are cooked and fragrant. Toss in the beans and stir and toss the ingredients together, adding pepper and sea salt to taste. Serve immediately.