300g green beans, trimmed

250g pork mince

3 garlic cloves, roughly chopped

3 dried red chillies

100g preserved mustard greens, chopped

Small handful fresh coriander, chopped

2 tablespoons vegetable oil

The Marinade

1 tablespoon light soy sauce

1 teaspoon sesame oil

The Sauce

1 tablespoon chilli bean paste (doubanjiang)

1 teaspoon dark soy sauce

½ teaspoon sugar

1 tablespoon soaking liquid from the dried chillies (optional)

PREPARATION

1. Mix the pork mince with the light soy sauce and sesame oil, then leave to marinate while preparing the remaining ingredients.

2. Blanch the green beans in boiling water for 2–3 minutes, then drain well and set aside.

3. Mix together the chilli bean paste, dark soy sauce, sugar and chilli soaking liquid to make the sauce.

COOKING

4. Heat a wok until smoking and add half the vegetable oil.

5. Stir-fry the pork mince over a high heat, breaking it up until browned and cooked through, then remove from the wok.

6. Add the remaining oil to the wok.

7. Stir-fry the garlic, dried chillies and preserved mustard greens until fragrant.

8. Return the cooked pork to the wok and toss everything together.

9. Add the blanched green beans, spreading them out so they can blister slightly over the high heat.

10. Pour in the prepared sauce and toss until everything is evenly coated.

11. Stir-fry until the sauce has caramelised lightly around the beans and pork.

12. Fold through the fresh coriander and serve immediately with steamed rice.

School of Wok Tips

 Blanching the green beans first keeps them tender while reducing the amount of oil needed.

 Allow the green beans to sit against the hot wok for a few moments to develop the signature blistered exterior.

 Cook the pork separately first so it browns properly instead of steaming.

 Preserved mustard greens add the authentic salty, savoury flavour that defines this dish.

FAQs

Can I deep-fry the green beans instead?

Yes. Traditionally they're briefly deep-fried before stir-frying, which gives them an even softer texture and slightly wrinkled skin.

What are preserved mustard greens?

They're salted and fermented mustard greens that add a savoury, slightly tangy flavour to many Chinese dishes.

Can I make this vegetarian?

Yes, simply omit the pork and add finely chopped mushrooms or plant-based mince instead.