Pork and green beans stir fry

We have a rather abundant harvest of green beans from the garden. I have been cooking it in many different ways but so far, this recipe has been one of my and FF's favourites. Simple and quick dishes is my trademark and this is just one of those. Delicious home cooked meals don't have to be complicated.

You need:

500 g of pork, preferably pork shoulder, cut into strips

Marinade: 3 tbsp light soy sauce, white pepper,  2 corn starch , 1 thumb sized grated ginger
1/2 cup rice wine

1 kilo of beans, snap off stem ends, cut into 1-2 inches long pieces,  blanched ( boil salt water, cook beans in it for about 3 minutes, take out and submerge beans in ice cold water before transferring into a colander. Do it in batches if necessary )

3 cloves of garlic, mashed

1 medium size onion, diced

Sauce: 3 tbsp Lee Kum Kee Black Bean Garlic Sauce)
 2 tbsp oyster sauce,  2 tbsp light  soy sauce, 3 tbsp white sugar, 1/2 cup water and 2 tbsp cornstarch 

Oil for sautéing
salt and pepper to taste

Here's how to do it. 

1. Marinate port strips in soy sauce, white pepper, grated ginger and corn starch . Cover and refrigerate for about 20-30 minutes. Heat oil in a pan/wok.  Brown meat. Take out from the wok .

2. Add a bit of oil into the wok. Sauté garlic and onion. Add in blanched beans . Stir fry under high heat. Add in browned pork and pour rice wine.  Toss until well combined and until wine evaporates. 

3. Prepare sauce. Mix together water, black beans, oyster sauce , soy sauce, sugar and corn starch. Add mixture into the the wok. Test taste. Season with salt and pepper as needed. 

Serve pipping hot.