For this dish, don't use green beans that are too delicate (such as the thin type that the French call haricots verts) or too tough (such as snake beans). Some varieties have tough strings, so snap off both ends and pull off the string. Recipe 500g green beans 1 piece cha choi (Sichuan preserved mustard green), about 3cm in diameter 80g minced pork About 10ml soy sauce About 5ml rice wine 5ml cooking oil 1/2 tsp sugar A pinch each of salt and white pepper 1/2 tsp cornflour 2 garlic cloves, halved About 100ml cooking oil Cut the beans into pieces about 6cm long. Rinse and dry them thoroughly by rolling them in a clean dish towel. Mix the pork with the soy sauce, rice wine, 5ml oil, the sugar, salt, white pepper and cornflour. Rinse the cha choi, pat it dry and chop it finely. Heat the wok over a high flame until it's very hot, then add the cooking oil. Heat the oil until hot then add a quarter of the green beans. Stir-fry constantly until the beans are blistered. Use a slotted spatula to remove the beans from the oil and drain them. If necessary, add more oil to the wok; cook the remaining beans in batches. Pour off most of the oil. Heat the wok again, add the garlic and stir-fry for about 20 seconds. Add the pork and stir-fry over a high flame until it loses its pink colour. Stir in the cha choi, green beans and about 50ml water. Simmer, stirring frequently, until the meat is cooked and most of the moisture is absorbed. Adjust the seasoning before serving with steamed rice.