Directions

1. 1

   Slice the pork loin into thin strips less than a quarter inch thick. In a small bowl, combine the pork with 1 teaspoon vegetable oil, 1/4 teaspoon kosher salt, 1/4 teaspoon sugar, 1/8 teaspoon white pepper, 1/2 teaspoon Shaoxing wine, 1/2 teaspoon soy sauce, and 1/2 teaspoon cornstarch. Mix well to coat evenly and set aside to marinate for 10-15 minutes.

2. 2

   While the pork marinates, trim the ends from the string beans. Mince the garlic cloves finely and slice the fresh ginger into thin matchsticks or dice it finely.

3. 3

   Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Once the oil is very hot, add the marinated pork and stir-fry until cooked through, about 4-5 minutes, until it reaches an internal temperature of 145F. Transfer the cooked pork to a clean plate.

4. 4

   Add the remaining 2 tablespoons vegetable oil to the same wok or skillet over high heat. Add the trimmed string beans and stir-fry for 3-4 minutes until they turn bright green and are tender-crisp.

5. 5

   Stir in the minced garlic and sliced ginger, cooking for about 30 seconds until fragrant. Return the cooked pork to the wok along with any accumulated juices and toss everything together until well combined and heated through, about 1 minute.

6. 6

   Divide the stir-fried pork and string beans among serving bowls and serve immediately over steamed white rice.