1

Combine the vinegar, soy sauce, cornflour and ¼ cup (60ml) water
in a small bowl.

2

Heat half the oil in large non-stick frying pan over high heat. Stir-fry the beans for 5 minutes or until browned lightly. Transfer to a warmed serving plate.

3

Add the remaining oil to pan; add garlic, half the green onion, the ginger and chilli bean paste, stir-fry for 1 minute until fragrant. Add pork mince, stir-fry for 5 minutes or until pork is cooked through.

4

Add the soy sauce mixture and stir-fry for another minute or until thickened slightly.

5

Spoon pork mixture on top of beans, sprinkle with remaining green onion. Serve with steamed rice, if desired.