Ingredients:

  • 1 lb fresh Baguio beans (green beans), ends trimmed and cut into 2-inch lengths
  • 1 medium red onion, thinly sliced
  • 6 cloves garlic, minced
  • 1 small carrot, julienned
  • 0.25 cup pork tenderloin, sliced into thin matchsticks
  • 2 strips thick-cut bacon, diced
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 0.5 tsp cracked black pepper
  • 1 tbsp neutral vegetable oil

Instructions:

  1. Dry the beans. Pat the 1 lb of trimmed beans with a paper towel until completely moisture free.
  2. Render the bacon. Place diced bacon in the skillet with 1 tbsp oil over medium heat until the fat melts and edges turn golden.
  3. Sear the pork. Increase heat to medium high and add pork tenderloin matchsticks.
  4. Brown the meat. Stir fry for 2 minutes until the pork is no longer pink and develops a slight crust.
  5. Soften the aromatics. Toss in the sliced red onion and minced garlic.
  6. Release the fragrance. Cook for 1 minute until the garlic is fragrant and the onion turns translucent.
  7. Flash cook the vegetables. Add the beans and julienned carrots to the pan.
  8. Blister the skins. Sauté for 3-4 minutes over high heat until the beans turn bright green and show tiny charred spots.
  9. Deglaze with sauce. Pour in the oyster sauce and light soy sauce, then sprinkle the black pepper.
  10. Coat and finish. Toss vigorously for 1 minute until the sauce is bubbly and clings to every bean.