Steps

1. Trim the tough ends of the green beans and cut them into 2cm lengths.
   🕒 01:12
2. Cut the pork shoulder loin into bite-sized cubes, similar in size to the green beans. (Key Tip!) Cutting them slightly smaller will result in a juicier texture.
   🕒 01:41
3. Bring water to a boil in a frying pan, add a small amount of Taihaku sesame oil and a pinch of salt, and bring to a boil.
   🕒 03:03
4. Add the 200g of green beans to the boiling water, let them boil briefly, then drain them in a colander.
   🕒 03:29
5. Add half of the beaten egg to the drained green beans and mix well.
   🕒 03:46
6. Add 3 tbsp of all-purpose flour and mix to coat the green beans evenly. (Key Tip!) Coating with egg and flour makes it easier for the flavors to penetrate when stir-fried.
   🕒 04:13
7. Heat Taihaku sesame oil in a frying pan and stir-fry the 100g of pork shoulder loin, breaking it apart as it cooks.
   🕒 04:55
8. Add 1 tbsp of leek, 1 tbsp of ginger, 1 tbsp of garlic, and 1 red chili pepper. Stir-fry until the pork turns white, then remove it from the pan.
   🕒 05:30
9. In the same frying pan, add more Taihaku sesame oil and scramble the remaining half of the beaten egg. Combine with the pork.
   🕒 06:11
10. Add more Taihaku sesame oil to the frying pan and stir-fry the green beans coated with egg and flour. Once the coating firms up, remove them from the pan.
    🕒 06:44
11. Return the stir-fried pork and egg to the frying pan. Add 2 tbsp of Cooking Sake (Rice Wine), 1 tbsp of Soy Sauce, 1 tbsp of Oyster Sauce, 1 tsp of Sugar, and a pinch of Black pepper, and stir-fry to combine.
    🕒 07:43
12. Add the green beans back to the pan and mix everything together.
    🕒 09:10
13. Drizzle in 1 tbsp of sesame oil and add 1 tbsp of Tahini (Sesame Paste) dissolved in 1 tbsp of water. Mix well.
    🕒 09:27
14. Sprinkle with toasted sesame seeds (to taste), stir-fry quickly, and it's done.
    🕒 09:54