Joyce Chen designed this recipe to use her brand of products and sauces. I have great difficuly locating these products so I use store bought Szechuan sauce and cooking oil,feel free to substitute if you find the items. The pork in this dish is shreddedto match the shape and size of the green beans. The easiest way to shred the pork is to wash and dry the pork,place it in the freezer till partially frozen ,and shredding is a snap.
1/2 lb lean pork ,shredded
1/2 TBS cornstarch
3 TBS Szechuan sauce
1 lb fresh green beans
4 TBS cooking oil
1/4 cup water
Mix shredded pork with corn starch and sauce
Remove stems and string from green beans and snap into 2-3 sections. Wash and drain well.
Put 3 TBS oil in wok over medium high heat and cook shredded pork and stir fry for 3-4 minutes or until pork is throughly cooked. Remove pork to plate.
In same pan add 1 TBS more cooking oil and beans. Stir then add 1/4 cup water to pan and bring to boil. Cover and continue cooking over medium low heat for 5-10 minutes,depending on how crisp you like the beans.
Add cooked pork bake into wok,stir and serve hot.