The Fried Chinese Green Beans My Dad's Made 100,000 Times

Ingredients

• 1 lb green bean
• 1 oz red onion
• 1 oz white onion
• 1 chili pepper
• 4 cloves garlic
• 4 oz pork butt
• 10 oz oil
• 1 tablespoon oil
• 1 tablespoon cooking wine
• 1 tablespoon light soy sauce
• 1 tablespoon oyster sauce
• 2 teaspoons cooking wine
• 1 teaspoon dark soy sauce
• 2 teaspoon sugar
• 0.5 teaspoon salt
• 1 teaspoon water
• 0.5 teaspoon cornstarch

Instructions

1. 1

   Prep vegetables: Cut the green beans. Line up a handful of beans and trim off both ends, then slice the beans in half. Repeat until all the beans have been trimmed and cut. Pat dry with a paper towel.

2. 2

   Prep pork: Cut the pork into thin slices. Chop across the sliced pork perpendicularly, then switch directions to chop parrallel to you. Fold the meat over itself and chop acorss it again. Repeat until the pork has been finely minced. Set aside.

3. 3

   Make sauce: In a small bowl, combine the light soy sauce, oyster sauce, cooking wine, dark soy sauce, sugar and salt and stir until well mixed.

4. 4

   Deep fry green beans: Heat a wok on high heat. Once the wok begins to smoke, add the oil. Depending on the height of your cooking vessel, you may need more or less than our recommend amount. Heat the oil to 300°F and scoop up the sides of the wok to prevent any food from sticking.

5. 5

   Stir fry ingredients: Heat the cleaned wok on high and add the oil. You can use some of the reserved leftover oil from frying or a new batch.