Directions

1. Marinade 300 grams of ground pork with 1 tbsp of soy sauce, 2 tsp of oyster sauce, a little bit white pepper to taste, and 1/2 tsp of sugar. Just mix that until the seasoning is well combined. Remember how I high light that you need to mix the meat within one direction when making dumpling fillings? We don’t need to do that here. Because if you overdevelop the protein, the meat will bond together while cooking. Set it aside, let’s get the pickles ready.

2. You will need some pickled long beans (which we called it 酸豆角) and some pickled chilies - we call it 泡椒。You can find these ingredients in almost any Asian market or you can also buy it on Amazon. Cut the pickled long beans into short little pieces and finely diced the chilies.
3. Heat up your wok. Add some oil, about 2.5 tbsp. Throw in 2 tsp of diced ginger, 3 tbsp of diced garlic, along with the pickled chilies. Be careful here. Pickled chili has lots of moisture, It will likely cause some oil splashing. Stir them until fragrant. Then push everything to the side s you will have room for the ground pork. Spread the meat, let it cook. Also, you want to do your best to loosen the meat. Use the spatula to break up the big pieces. We don’t want any meat patties. We want it to be fluffy so it can be mixed evenly when you add the long beans.
4. When the pork is fully cooked, give it a taste. Mine does need a little bit of salt. Later on, we will not add any more salt because pickled long beans are salty already. Push everything to the side and add the long beans. Stir to cook it for a minute or Then mix everything until well combined. Sprinkle some diced scallion. Take it out and you are ready to serve.