Created by ImPat on June 5, 2018
Step 1: Heat oil in a large wok and add half the beans and fry for about 2 minutes, or until wrinkled and using a slotted spoon, transfer to a tray lined with absorbent kitchen paper and then repeat with remaining beans and then remove wok from the heat.
Step 2: Combine soy sauce, wine (shao hsing), sugar and cornflour in a small jug.
Step 3: Drain all but 2 tablespoon peanut oil from wok and heat reserved oil in wok over high heat and then add pork, XO sauce and garlic and stir fry for 2 to 3 minutes, or until browned and then add the soy mixture and stir-fry or a further 1 minute.
Step 4: Return beans to sork and sir-fry until combined and then garnish with spring onions and serve with steamed white rice.