Long beans, one bunch, cut into 3-inch sticks
Minced pork, 100g
Bacon, chopped, 50g
Garlic, 3cloves, minced
Dark soy sauce, 10ml or to taste
Oyster sauce, 1 tablespoon or to taste
Rice wine, 1-2 tablespoons
1 teaspoon corn flour, mixed with 2 tablespoons water
Heat about 1cup of vegetable oil in a wok. Shallow-fry long beans for 1-2 mins. Remove, drain oil and set aside.
Mix the seasoning with the rice wine in a small bowl.
Pour away all but one tablespoon of oil from the wok. Fry the bacon till the fats render out. Add minced pork and garlic, fry for 2 minutes, breaking up the meat as you go along.
Add the seasoning/wine mixture. Bring the heat to high. Once bubbling, add the long beans, stir quickly to coat beans with sauce. Give the cornflour/water a quick mix and pour into wok. Giving everything a quick stir again, taste, salt if necessary. Dish.