Stir-fried string beans with minced pork

Trim the ends off the String beans. Heat 80 grams of Cooking oil in a wok over high heat until shimmering. Add the String beans and deep-fry for 3-5 minutes, or until the skins are blistered and slightly wrinkled. Remove the String beans from the wok and drain excess oil. Discard most of the oil, leaving about 15 grams in the wok.

Mince the Garlic and Ginger. Chop the Scallion into small pieces. Deseed and cut the Dried chili into 1cm pieces.

In a small bowl, combine the Light soy sauce, Shaoxing wine, Chinkiang vinegar, and Sugar. Set aside.