Green Beans with Pork Julienne (豆角炒肉丝)

First make the pork julienne by following steps 1-4 from my previous Shredded Pork/Pork Julienne recipe. Reduce the salt for the recipe to 1/3 teaspoon of kosher salt (or 1/4 teaspoon of table salt) since salt and soy sauce are also added to green beans in this recipe. Make sure the pork julienne is only cooked to 80% doneness. Set aside.

While marinating the pork julienne, prepare the green beans and garlic. Wash the green beans thoroughly. Lay a few side by side, and cut them at a slanted angle into thin strips. Peel and chop the garlic cloves into thin slices.

Once the pork julienne has cooked, heat a large skillet or wok under medium-high heat. When the pot is getting warm, add the 1 tablespoon of vegetable oil and the garlic slices. Wait a few seconds until the garlic releases its fragrance, then add the green beans, stirring and tossing immediately.

Add the 1/2 teaspoon of kosher salt and continue tossing. Then add the 1/2 teaspoon of dark soy sauce and 1 tablespoon of sugar, stirring and tossing until the green beans change color from light green to a more vibrant green (about 2 to 3 minutes). The green beans should be mostly cooked through with a little bit of crunchiness at this point.

Add the pork julienne to the green beans and stir fry together for 20 seconds to half a minute. Turn off the heat and immediately transfer everything to a large plate and enjoy!