Home-style dish - Stir-fried pork with long beans/cowpeas

Ingredients Preparation: 1. 150g pork tenderloin/pork shoulder (choose a lean cut with little connective tissue, sliced ​​into strips), 250g long beans (cut into sections); 2. Seasonings: 3 cloves of garlic, minced; 2 slices of ginger; 3. Marinade: 1 tbsp light soy sauce, 1 tbsp cooking wine, a pinch of white pepper powder, 1 tsp cornstarch, 1 tbsp cooking oil (to lock in moisture); 4. Sauce: 1 tbsp light soy sauce, ½ tbsp oyster sauce, a pinch of salt, 2 tbsp water.

Specific steps: 1. Place shredded pork in a bowl, add marinade seasoning, mix well and marinate for 10 minutes; 2. Trim the ends of long beans, wash and cut into 3-4cm long sections; boil water in a pot, add 2 drops of cooking oil, add the long bean sections and blanch for 1-2 minutes, remove and rinse with cold water, drain and set aside; 3. Heat a wok with a little more oil than usual. When the oil is about 60% hot (small bubbles appear when chopsticks are inserted), quickly stir-fry the marinated shredded pork until it changes color (about 20 seconds), then immediately remove and set aside; 4. Leave some oil in the wok (or add a little more oil), turn on medium heat, add minced garlic and ginger slices and stir-fry until fragrant, add the long bean sections, stir-fry quickly over high heat for 30 seconds, add a little salt and stir-fry, then add the previously stir-fried shredded pork, pour in the pre-mixed seasoning sauce, stir-fry quickly and evenly, taste for saltiness, add salt as needed, stir-fry evenly and remove from heat.

Tips: Long beans must be thoroughly cooked to avoid poisoning from raw beans.