Pickled Beans Stir-Fried with Pork Minced

Instructions

1. 1Rinse pickled beans under cold water for 10 seconds, then squeeze gently to remove excess moisture. Chop into 1 cm pieces.

   攥干再切

   🔍 Look for 10秒 · 10 seconds

   Visual: 豆角微潮但不滴水，手感仍具弹性。Beans look damp but not dripping; texture remains springy.

   You know it's right when: 砧板上无积水。No pooling water on cutting board.

2. 2Heat wok over medium-high heat until a drop of water sizzles and evaporates instantly. Add 15 ml (1 tbsp) neutral oil.

   锅要烧热

   🔍 Look for Medium-high 30–45秒 · 30–45 seconds

   Visual: 油面微泛涟漪，有细缕青烟升起。Oil shimmers faintly with thin wisps of smoke rising.

   You know it's right when: 水珠弹跳并1秒内汽化。Water droplet dances and vanishes in <1 second.

3. 3Add pork mince and stir-fry until no pink remains and edges begin to crisp, ~2 minutes. Break up clumps with spatula.

   炒至断生微焦

   🔍 Look for Medium-high 2分钟 · 2 minutes

   Visual: 肉色转为不透明灰褐色，边缘出现细小金点。Meat turns opaque gray-brown; tiny golden flecks appear at edges.

   You know it's right when: 无生腥气；按压易碎。No raw odor; meat crumbles easily when pressed.

4. 4Push meat to side. Add garlic and white parts of scallion to hot oil; stir 15 seconds until fragrant.

   先爆香葱蒜

   🔍 Look for Medium-high 15秒 · 15 seconds

   Visual: 蒜末呈浅金色；油面蒸腾出辛香热气。Garlic turns pale gold; oil glistens with aromatic steam.

   You know it's right when: 香气骤然升腾，尚未上色。Aroma rises sharply—no browning yet.

5. 5Add pickled beans. Stir-fry 3 minutes until beans darken slightly and release tangy aroma. Drizzle light soy sauce evenly over surface.

   猛火炒香

   🔍 Look for High heat 3分钟 · 3 minutes

   Visual: 豆角转为深橄榄褐；蒸气中透出清爽酸香。Beans deepen to olive-brown; steam carries sharp, clean sourness.

   You know it's right when: 酸香明显增强——非馊味，而是清亮爽利之气。Sour smell intensifies—not fermented off-note, but bright and clean.