1 pound fresh green beans
1/2 cup ground pork
Salt and black pepper, to taste
1/2 teaspoon cornstarch
1 tablespoon dark soy sauce
1/2 teaspoon granulated sugar, or to taste
2 tablespoons chicken broth
4 tablespoons vegetable or peanut oil
1 tablespoon chopped fresh ginger
1 teaspoon Chinese rice wine or dry sherry, or as needed
1 ounce (1/4 cup) chopped Szechuan preserved vegetable
1 green onion, finely chopped
1 teaspoon Asian sesame oil
Rinse the green beans and drain. Cut off the ends and cut diagonally into 2-inch lengths.
In a small bowl, combine the ground pork with salt and black pepper to taste. Add the cornstarch, mixing it in with your fingers. Let stand while preparing the other ingredients.
In a small bowl, combine the dark soy sauce, sugar, and chicken broth.
Heat the wok on medium heat and add 2 tablespoons oil, drizzling the oil down the sides of the wok. When the oil is hot, add the green beans. Stir-fry the beans for about 6 to 8 minutes, until their skins pucker and turn brown. Remove from the wok.
Heat 2 tablespoons oil in a wok over medium-high heat. When the oil is hot, add the ginger. Stir-fry for a second, then add the ground pork. Cook, stirring, until the ground pork is cooked (about 2 minutes). Splash the ground pork with the rice wine while it is cooking.
Stir in the Szechuan preserved vegetable and cook briefly until it is hot. Add the green beans back into the pan, stirring to mix with the other ingredients.
Give the sauce a quick re-stir and add it into the wok. Cook until the liquid is dry (about 2 minutes).
Stir in the scallion. Do a taste test and adjust seasoning if desired. Remove from the heat and stir in the Asian sesame oil.