GREEN BEANS AND PORK 

1. Heat a large, heavy-based frying pan over high heat. Once hot, add 1 tablespoon of the oil, then immediately add the green beans. 
2. Fresh green beans: Cook them, uncovered, ideally in a single layer, for 2–3 minutes or until they start to soften. Add 2 tablespoons of water halfway through – this will generate steam and help the green beans cook more quickly. Frozen green beans: Cook for 2–3 minutes, covered. Uncover, add 2 tablespoons of water and cook for a further 2–3 minutes or until they start to soften and blister. 
3. Remove the green beans from the pan and set them aside on a plate. 
4. To the same pan, add the remaining 1 tablespoon of oil. Add the garlic and cook, stirring, for 30 seconds. Add the minced pork to the garlic, breaking it up with the back of a spoon. Cook until browned, for about 2 minutes. 
5. Add the Shaoxing wine, brown sugar, tamari and dark soy sauce. Cook, uncovered, for 4–6 minutes or until the sauce starts to caramelise. 
6. Return the green beans to the pan, stir them through and set aside. 

EGG FRIED RICE 

1. Heat the oil in a large, heavy-based frying pan over medium–high heat. Add the garlic and white parts of the spring onion. Cook, stirring, for 30 seconds until fragrant. 
2. Add the egg and cook for 2 minutes until set. Push the egg around the pan using your spatula to encourage even cooking, breaking it up with your spatula as you go. 
3. Add the rice, green parts of the spring onion, the sesame oil, tamari, salt and pepper. Cook for 1–2 minutes, or until the rice is warmed through. 

TO SERVE

1. Serve the egg fried rice loaded with the pork and green beans. Top with steamed dumplings, if desired. Drizzle with chilli oil to serve, if using.