Why this recipe works:
A simple marinade with salt, soy sauce, wine, sugar, oil, and cornstarch helps the meat
stay tender, juicy, and flavorful, with improved browning characteristics.
Blanching the beans in advance and stir-frying in batches helps maximize heat and flavor
in the wok.
1/2 pound pork loin, sliced into strips less then a quarter inch thick
1/4 teaspoon sugar
1/8 teaspoon ground white pepper
1/2 teaspoon Shaoxing wine
1/2 teaspoon soy sauce
1 teaspoon plus 3 tablespoons vegetable oil, divided
1/2 teaspoon cornstarch
12 ounces string beans, ends trimmed
One (1/4-inch) slice of fresh ginger
4 medium cloves garlic, finely minced (about 4 teaspoons)
Steamed white rice for serving
1. Place the pork in a large bowl. Add 1/4 teaspoon salt, sugar, ground white pepper,
Shaoxing wine, soy sauce, 1 teaspoon oil, and cornstarch. Mix well and transfer to
refrigerator for 30 minutes.
2. Meanwhile, bring 4 cups of salted water to a boil in a wok over high heat. Add the
string beans and cook for 1 minute. Remove the strain beans to a colander and rinse under
cold running water until cooled. Allow excess water to drain while pork marinates. Dry
wok with paper towels.
3. When ready to cook, heat 2 tablespoons of oil in the wok over high heat until smoking.
Add the ginger. Cook for 30 seconds and then remove and discard the ginger. Add the pork
and spread it out with in a single layer. Cook without moving until lightly browned, about
1 minute. Continue to cook, stirring, until almost cooked through, about 2 minutes.
Transfer to a bowl and set aside.
4. Heat remaining tablespoon oil over high heat until smoking. Shake off any excess water
from the string beans and add them to the wok. Season lightly with salt and cook, stirring,
until tender, about 1 minute. Return pork to the wok and add the minced garlic. Cook,
stirring, until fragrant, about 1 minute. Transfer to a serving platter immediately and
serve with white rice.