Chopped Sour Long Beans with Minced Pork

Sometimes I add some minced ginger and garlic to the pan (or frozen ginger-garlic paste) when the pork is almost cooked through, but they aren’t really necessary: The fermented long beans give the dish quite enough flavor on their own.

Chinese black vinegar, which is dark and syrupy (but not sweet), is available in most Asian grocery stores and is worth experimenting with. If you can’t find it, balsamic makes a fine substitute, or