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1
Remove any strings from the edges of the beans and trim off the tops and tails.
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2
Break them into short sections (about 2 inches long).
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3
Heat 2 tablespoons of oil in a wok, add the beans, and stir-fry over a medium flame for about 6 minutes, until they are tender and their skins are a little puckered.
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4
Remove from the wok and set aside.
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5
(If you want to save time, deep-fry the beans at about 350F until they are tender and puckered).
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6
Heat another 2 tablespoons of oil in the wok over a high flame, add the pork, and stir-fry for 30 seconds or so until its cooked, splashing in the Shaoxing wine and the soy sauce as you go.
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7
Add the ya cai or Tianjin preserved vegetable and stir-fry briefly until hot, then toss in the beans.
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8
Stir and toss, adding salt to taste (remember that the ya cai is already very salty).
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9
Remove from the heat, stir in the sesame oil, and serve.
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10
Variation:
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11
One restaurant I know in Chengdu cooks a similar dish with bitter melon, which is sensational.
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12
The melon is deseeded and cut into thin strips and then fried in the same way as the beans, until the strips are tender and slightly wrinkly.
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13
The final frying is exactly the same as in the recipe above, although they do add a few dried chiles and a couple of lengths of scallion, white, and green parts.
