Ingredients (4 as a part of a multicourse meal):
600 gr. Yard-long (snake) beans, cut into 5cm long
100 gr. of minced Pork (chicken/beef), marinated with 2/3 tsp. soy sauce + 2/3 tsp. Shaoxing rice wine + 2/3 tsp. sesame oil
1 tbsp. of minced Garlic
1 tbsp. of minced Ginger
2 tbsp. of chopped Spring Onions
0 to 1 tbsp. of Doubanjiang (spicy fermented soya bean paste), optional
2 tbsp. of cooking Oil
2 tbsp. Water
Sauce :
1½ tbsp. Light Soy Sauce
1 tbsp. Shaoxing Wine
½ tsp. Sesame Oil
½ to 1 tsp. Sugar
Instructions:
Mix the ingredients for the sauce and set aside.
Pour oil into a wok up to 1/4 full. Heat the oil to 180 degrees. Add the half of the beans to fry for 3 to 4 minutes until golden brown on the edges. Remove and drain them. Repeat the other half.
Pour a bit oil in a wok over high heat. Add the meat and fry until brown. Set aside.
Add the ginger, garlic and spring onion. Add the doubanjiang if you like spicy.
Add the beans and mixed sauce and return the meat.
Stir well and serve immediately.