300 gmbaby green beans, trimmed and halved60 ml(¼ cup) vegetable oil4spring onions, thinly sliced, plus extra to serve2 tbspfinely grated ginger2garlic cloves, finely grated300 gmminced pork60 ml (¼ cup) eachsoy sauce and Shaoxing wine2 tspcaster sugar2 tspchilli bean sauce90 mlchicken stock3 tsp eachChinkiang or rice vinegar and sesame oil (see note)To serve:steamed jasmine rice
Preheat oven to 250C. Toss beans and 1 tbsp vegetable oil in a bowl to combine, spread on a baking tray lined with baking paper and roast until wrinkled, tender and golden (10-12 minutes).
Meanwhile, heat remaining oil in a wok or large frying pan over medium-high heat, add spring onion, ginger and garlic and stir-fry until fragrant (30 seconds), then add pork and fry, breaking up with a wooden spoon, until pork is no longer pink (2-3 minutes).
Combine soy sauce, Shaoxing, sugar and chilli bean sauce in a bowl, add to pork mixture and stir to combine, then add stock and simmer until sauce is reduced by half (3-4 minutes). Add beans, vinegar and sesame oil, toss to combine and serve with steamed jasmine rice, scattered with extra spring onion.
Note Chinkiang, a Chinese black rice vinegar,
is available from Asian grocers.