Sichuan Green Beans

• 1½ lbs fresh  string green beans
• ¾ tsp salt
• 1 tsp sugar
• 1 tbsp Shaoxing rice wine or dry cooking sherry
• 1 tsp oyster sauce
• 2 tbs  vegetable oil
• 1 cup ground pork (lean works well)
• 2 tbs chili sauce (optional)
• 1 tsp cornstarch mix with 2 tbs water.

• Wash the beans, cut off tips of both ends .
  Try thoroughly and set aside.
  Mix the salt, sugar, wine, and oyster sauce , and set aside.
• Heat oil in wok until very hot. Add the beans in two batches and cook until wrinkled, about 3 minutes per batch. Remove with slotted spoon and drain in on paper towel.
• Pour off 2 tbsp oil and add the ground pork .
• Stir over high heat, breaking up lumps (about 3 minutes) and stir until covered.
• Replace the beans and stir over high heat. Add the sugar mixture and cornstarch mixture stir about 1 minute more. Serve with rice.