- 6 ounces ground pork
- 2 teaspoons low-sodium soy sauce
- 4 garlic cloves, finely chopped
- 2 tablespoons finely chopped peeled fresh ginger
- 1 pound long beans, cut into 3-inch lengths, or green beans, halved crosswise
- 2 tablespoons canola oil
- 1 shallot, thinly sliced
- 2 tablespoons Shaoxing rice wine or sake
- Kosher salt
- Freshly ground pepper
- 1 teaspoon distilled white vinegar
- In a small bowl, mix the pork with the soy sauce and half of the garlic and ginger.
- In a large pot of salted boiling water, cook the beans until just tender, 3 minutes. Drain and rinse under cold water.
- In a large nonstick skillet, heat 1 tablespoon of the canola oil until shimmering. Add the pork and cook over moderately high heat, stirring and breaking up the clumps with a wooden spoon, until just cooked through, 2 minutes; transfer the pork to a plate.
- Add the remaining 1 tablespoon of canola oil and the shallot to the skillet and cook over moderate heat, stirring, until softened, 2 minutes. Add the remaining garlic and ginger and cook until fragrant, 2 minutes. Add the beans and rice wine, season with salt and pepper and stir-fry for 2 minutes. Add the pork and any accumulated juices and stir-fry until the beans have softened, 3 minutes. Stir in the vinegar, season with salt and pepper and serve.