A few years ago I went to a Chinese restaurant in Sydney and they served a dish with beans I totally fell in love with. I have been trying to reciprocate it since, but still cannot get the taste I got there. However, this dish is very tasty and goes well with the rest of the dishes I prepared for dinner - see below. I was not able to find the preserved mustard cabbage so I used kimchi instead. It was delish! INGREDIENTS 1 kg snake or green beans, trimmed 150 g minced pork and veal 2 Tbsp light soy sauce 1 1/2 Tbsp Shaoxing rice wine 1/2 tsp roasted sesame oil oil for deep frying 5 Tbsp finely chopped preserved mustard cabbage ( I used kimchi instead ) 3 spring onions, finely chopped 1 1/2 tsp sugar METHOD: Trim the beans and cut them into 5 cm pieces. Put the meat in a bowl, add 1 teaspoon of the soy sauce, 1 teaspoon of the rice wine and the sesame oil and stir vigorously to combine. Get the rest of the ingredients ready. Fill a wok with about...