String Beans

Ground Pork, Ginger, Garlic, Thai Chile, Soy Sauce

Chef Ron Yan of Tolo | New York
Yield: 2 servings

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Adapted by StarChefs  |  January 2025  |  Photo: Alexander Zeren

INGREDIENTS

String Beans:
Oil for frying
300 grams string beans, trimmed

To Assemble and Serve:
1 tablespoon canola oil
220 grams ground pork
1 tablespoon minced ginger
1 tablespoon minced garlic
1 teaspoon sliced red Thai chile
1 teaspoon minced dried shrimp skin
3 tablespoons soy sauce
1 tablespoon Shaoxing wine
1 tablespoon brown sugar

METHOD

For the String Beans:
In a deep fryer, heat oil to 350°F. Working in batches, add string beans and fry until beans begin to wrinkle. Let drain on a wire rack.

To Assemble and Serve:
In a sauté pan over medium-high flame, heat oil. Once hot, add pork. Using a wooden spoon, break pork up and cook until at least one half of the pork is well seared. Add ginger, garlic, chile, and shrimp skin. Cook 2 minutes. Add 2 tablespoons soy sauce, Shaoxing wine, and brown sugar. Cook an additional 2 minutes. Add String Beans and remaining 1 tablespoon soy sauce. Stir until well combined. Cook until string beans are warmed through, adding water if needed to rehydrate. Transfer mixture to a serving bowl.

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