Steps

1. Cut 200g of green beans into lengths of about 4cm. Add a pinch of salt and 1 tbsp+ of white sesame oil to boiling water, then add the green beans. Once it returns to a boil over medium heat, turn off the heat and remove from the water. [The Key to Crispiness!] The green beans are ready when they are tender-crisp when bitten.
   🕒 01:30
2. Cut 120-150g of pork shoulder into strips. Add 1 tbsp of Shaoxing wine, 1 tbsp+ of soy sauce, a pinch of pepper, and a pinch of salt to the cut pork and mix well.
   🕒 02:28
3. Add 1 tsp of potato starch to the pork and coat evenly. [The Key to Crispiness!] The potato starch is used to lightly season the pork and will thicken the sauce later.
   🕒 03:13
4. In a bowl, combine 1 tbsp of Shaoxing wine, 1 1/2 tbsp of soy sauce, 1 1/2 tbsp of oyster sauce, 1 tsp of sugar, a pinch of pepper, and 2 tbsp of water. Mix well. [The Key to Smooth Cooking!] Preparing the sauce mixture beforehand makes the cooking process smoother.
   🕒 03:28
5. Coat a frying pan with white sesame oil and stir-fry the seasoned pork.
   🕒 04:45
6. Once the pork is fragrant, add 1 tsp of garlic, 1 tsp of ginger, 1 tbsp of scallion, and 1/2 tsp of fresh chili, and stir-fry until aromatic.
   🕒 05:08
7. Once the pork and aromatics have infused their flavors, add the blanched green beans and stir-fry together.
   🕒 05:39
8. Add the prepared sauce mixture, increase the heat to high, and stir-fry vigorously.
   🕒 06:03
9. Finish by drizzling in 1 tbsp of sesame oil and serve.
   🕒 06:49