There are so many types in the bean family it can be confusing for the cook. There's no need to worry, however, because they're surprisingly similar in the kitchen.
500g of green beans, round or flat.
2 tbsp of Chinese dried shrimp
1 tbsp of preserved mustard stem
extra virgin olive oil
250g of minced pork
3 tbsp of light soy sauce
1 tbsp of mirin
1/2 a teaspoon of salt
1/2 a teaspoon of sugar
1 tbsp of sesame oil
2 finely sliced spring onions
Trim green beans, round or flat. Wash and dry well.
Cover 2 tbsp of Chinese dried shrimp with boiling water and soak for 30 minutes; drain and finely mince. Finely chop 2 tbsp of preserved mustard stem.
Heat a cup of extra virgin olive oil in a wok until it begins to smoke. Plunge the beans in carefully until they blister - 30-45 seconds. Take them out of the oil.
Remove all but about 3 tbsp of the oil from the wok and add 250g of minced pork. Stir the pork in the wok (on a high heat) so it separates and browns. Add the minced shrimp and chopped mustard stem and stir well.
Add the beans, 3 tbsp of light soy sauce, a tbsp of mirin, half a teaspoon each of salt and sugar and a tbsp of sesame oil and stir well for 3-4 minutes, until most of the liquid is gone. Add 2 finely sliced spring onions and serve.