2 TBSP soy sauce
1 TBSP dry sherry
1 tsp sugar
1/3 tsp cornstarch
1/4 tsp ground white pepper
1/4 tsp red pepper flakes
1/4 tsp dry mustard
2 TBSP water
2 TBSP vegetable oil
1 pound green beans, ends trimmed, cut into 2-inch pieces
1/4 pound ground pork
3 medium garlic cloves, minced or pressed through garlic press (about 1 TBSP)
1 TBSP minced fresh ginger
3 scallions, white and light green parts sliced thin
1 tsp toasted sesame oil
1. In small bowl, stir together soy sauce, sherry , sugar, cornstarch, white pepper, pepper flakes mustard, and water until sugar dissolves; set aside.
2. Heat oil in 12-inch nonstick skillet over hight heat until just smoking. Add beans and cook, stirring frequently, until crisp-tender and skins are shriveled and blackened in spots, 5 to 8 minutes (reduce heat to medium-high if beans darken too quickly). Transfer beans to large plate.
3. Reduce heat to medium-high and add pork to now-empty skillet. Cook, breaking pork into small pieces, until no pink remains, about 2 minutes. Add garlic and ginger; cook, stirring constantly, until fragrant, 15 to 20 seconds. Stir sauce to recombine and return beans to pan with sauce. Toss and cook until sauce is thickened, 5 to 10 seconds. Remove pan from heat and stir in scallions and sesame oil.
To make this dish vegetarian, substitute 4 ounces of shitake mushrooms, stemmed and minced, for the pork. If using mushrooms, add a tsp of oil to the pan in step 3 before adding the mushrooms.