Stir-fried pork with preserved long beans

Dice the preserved long beans into small pieces, approximately 0.5 cm in length. Mince the garlic and ginger. Slice the scallions, separating the white and green parts.

In a bowl, marinate the minced pork with 5 grams of Shaoxing wine, 5 grams of light soy sauce, and the white pepper. Mix well and set aside for 10 minutes.

Heat a wok over high heat until it begins to smoke. Add 20 grams of cooking oil, swirling to coat the wok surface.