Pork and French beans
French beans (haricots verts), also known as string beans, were introduced into China many centuries ago. They have a most delicate flavour. Get them as fresh as you possibly can – if you grow your own, then pick them at the last moment. Of course, runner beans can be substituted.
1/4 lb (100 g) lean pork
1 tbsp light soy sauce
1 tbsp rice wine or sherry
1 tsp cornflour
1/4 lb (100 g) french beans (or runner beans)
4 tbsp oil
1 tsp salt
Method
Cut the pork into small, thin slices and marinate with soy sauce, wine, sugar and cornflour. Wash the beans; provided they are fresh and young they will not be stingy and will need only topping and tailing. If you are using dwarf beans, leave them whole; snap large ones in half; runner beans should be sliced.
Heat up about 2 tablespoons oil in a hot wok or frying pan, stir-fry the pork for about 1 minute or until the colour of the meat changes, then dish out and keep it aside.
Now wash and dry the wok or pan, heat up more oil, but this time wait until it smokes before frying the beans with salt, stirring constantly for about 1/2 minute. Then return the pork to the pan and blend it well with the beans. Add a little stock or water if necessary, but do not overcook or the beans will lose their crispness and the pork its tenderness.
© Deh-Ta Hsiung and reproduced with his kind permission.