Ingredients:

  • 500g fresh Baguio beans, trimmed and bias-cut
  • 5 cloves garlic, crushed and minced
  • 1 medium red onion, thinly sliced
  • 1 small carrot, julienned
  • 100g pork tenderloin, thinly sliced
  • 2 tbsp oyster sauce
  • 1 tsp low-sodium soy sauce
  • 0.5 tsp cracked black pepper
  • 2 tbsp avocado oil

Instructions:

  1. Heat avocado oil in a carbon steel wok or cast iron skillet until a faint wisp of smoke appears. Add the sliced pork tenderloin and stir-fry until they develop a golden brown crust.
  2. Lower the heat to medium. Add the minced garlic and sliced onions. Sauté for 30 seconds until the garlic is fragrant but not browned, and the onions are translucent.
  3. Increase heat to high. Add the Baguio beans and julienned carrots. Toss vigorously for 3–4 minutes until the beans turn a brilliant, deep green.
  4. Pour in the oyster sauce and soy sauce. Season with black pepper. Toss for an additional 60 seconds until the sauce thickens and coats the vegetables like a dark, glossy lacquer.