Tender, blanched green beans are pan-fried with an aromatic mix of garlic and ginger combined with ground pork. While the variation often served at restaurants deep-fries the green beans I opt to blanch and pan-fry them to keep them from taking the turn into extremely unhealthy. I first had this dish at Din Tai Fung in Shanghai and have been obsessed ever since.
This dish is typically served as an appetizer but I love serving it over steamed rice for an easy and complete dinner.
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