Ingredients:

  • 500g Fresh Baguio Beans (Green Beans), trimmed
  • 2 tbsp Neutral Oil
  • 1 tbsp Sesame Oil
  • 100g Pork Tenderloin, thinly sliced
  • 5 cloves Garlic, minced
  • 1 medium Red Onion, sliced thin
  • 1 inch Ginger, julienned
  • 3 tbsp Oyster Sauce
  • 1 tbsp Soy Sauce
  • 1 tsp Brown Sugar
  • 2 tbsp Water or Chicken Stock
  • 0.5 tsp Black Pepper, freshly cracked

Instructions:

  1. Trim the ends of the 500g Baguio beans and cut them into 2 inch lengths if they are very long. Dry them thoroughly with a clean towel.
  2. Heat 2 tbsp neutral oil in a large skillet over medium high heat. Add the 100g sliced pork until browned and slightly crispy at the edges.
  3. Push the pork to one side. Add the 1 medium sliced red onion, 5 cloves minced garlic, and 1 inch julienned ginger. Cook for 2 minutes until the garlic is fragrant and golden.
  4. Turn the heat to high. Toss in the beans and stir fry for 3 minutes until they turn bright green and show small charred spots.
  5. Whisk the 3 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp brown sugar, and 2 tbsp water together in a small bowl.
  6. Pour the sauce mixture over the beans. Note: The liquid will hiss and steam, loosening any flavorful bits stuck to the bottom.
  7. Toss constantly for 2 minutes until the sauce thickens and coats every bean in a velvety sheen.
  8. Sprinkle in 0.5 tsp black pepper and drizzle with 1 tbsp sesame oil.
  9. Remove from heat immediately. Note: Carryover heat will continue to cook the beans, so don't leave them in the hot pan too long.