Olives and Minced Meat with Green Beans

Ingredients

• Green beans
• Pork belly
• Canned olives/pickled mustard greens (Olives chao)
• Garlic
• Chili peppers (Optional if you do not like spice)

Steps

1. Wash the green beans and clean off the strings. Cut them into evenly sized pieces and set aside.
2. Pound and chop the garlic into minced garlic and set aside.
3. Chop the chili peppers into evenly sized pieces and set aside.
4. Peel the pork belly and chop it into minced meat and set aside.
5. Heat the wok until smoking hot, then add 20ml of oil to grease the wok. After greasing, pour out the hot oil and add 10ml of cold oil. This creates the 'smoking wok, cold oil' technique, which mainly prevents the meat from sticking to the bottom of the pan.
6. If you don't have a pouring oil bottle, you don't need to grease the pan first. Add the oil directly after putting in the meat and start stir-frying over low heat for two minutes to render out the pork fat.
7. Once the meat is fragrant, add the minced garlic, olives, and chili peppers. Stir-fry to release the aromas.
8. Add the green beans and stir-fry over medium heat. The green beans must be stir-fried for at least 5 minutes. You must ensure they are **fully cooked** to avoid food poisoning.
9. After the green beans are cooked, pour 2ml of soy sauce around the edge of the wok. Then add 2g salt, 1g chicken essence (MSG), 1g white pepper, and 0.5g sugar.
10. Stir-fry the seasonings evenly.
11. Transfer to a plate and serve.