Asparagus beans (also called, long string beans) abounds in summer. The vivid green colour of the asparagus beans attracts people to bring them home to make delicious dishes. However, the firm texture of the beans makes them difficult to cook well or absorb the flavour of other seasonings. So, when cooking the asparagus beans, tear the beans into two halves after blanching them. That way, the asparagus beans can easily absorb the other flavours and also cook thoroughly.

Ingredients: Asparagus beans, minced pork, dark soy sauce, light soy sauce, cooking wine, ginger and onion, salt and essence of chicken.
Steps:
1. Add a little dark soy sauce, light soy sauce and cooking wine to the minced pork and pickle the minced pork for about 20 minutes. (stir well to separate the pieces of meat)
2. Clean the asparagus beans and break them in the middle. Then blanch them in hot water. (Blanching of the asparagus beans should take about 5 minutes after the water starts boiling. )
3. Strain out the water from the asparagus beans and immerse in cold water at once.
4. Remove the asparagus beans from the water and shred into pieces.
5. Heat oil in a pan and sauté the forzen ginger and onion. Then put the pickled minced pork into the pan, stir the meat apart and fry evenly. When the meat is thoroughly cooked, remove it from the oil and keep on a plate.

6. Sauté the fresh garlic with the left-over oil and add the shredded asparagus beans. Fry them for 2 minutes and add the minced pork. Finally, add some salt to taste and some chicken essence as you like.