From "Stir-Frying To The Sky's Edge," by Grace Young
Firmer vegetables like asparagus, carrots, and green beans sometimes are blanched to partially cook them before stir-frying. It is very important that blanched vegetables be well drained. Any water on the vegetables will turn a stir-fry into a braise. I devised this recipe when I was in the mood for Dry-Fried Sichuan Beans but didn't have the Sichuan preserved vegetable. This has a similar complement of salty, tangy, and spicy flavors and is more convenient to make.
In a 3-quart saucepan bring 1½ quarts water and ½ teaspoon of the salt to a boil over high heat. Add the beans and cook 1 minute or until they are bright green and the water almost returns to a boil. Drain the beans in a colander, shaking well to remove all excess water. In a small bowl combine the soy sauce and rice wine.
Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the garlic, fresh ginger, and red pepper flakes and stir-fry 10 seconds or until the aromatics are fragrant.
Add the pork, and using a metal spatula, break up the pork, and stir-fry 30 seconds to 1 minute or until the pork is no longer pink.
Add the beans, pickled ginger, and scallions and sprinkle on the remaining ¼ teaspoon salt.
Swirl the soy sauce mixture into the wok and stir-fry 1 minute or until the pork is cooked through and the beans are crisp-tender.
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