This is a predominantly vegetable dish, with the pork as garnish. Picture: http://www.nipic.com/show/1/55/c67818c08323dcf0.html

0. PREPARATION: Set out the frozen green beans to thaw. If you have fresh green beans, make sure you snip off their ends. If you have a slab of pork instead of ground pork, slice it into very very thin strips, each about the size of two thumbs.

1. Prepare all your ingredients before cooking.
a) DO THIS FIRST: Marinate the pork in dark soy sauce, light soy sauce, oyster sauce, sesame oil in a ratio of 2:2:3:1, sprinkle a tasteful amount of white pepper and let sit for half an hour (use a ziploc bag or plastic bag if possible and put just enough sauce to cover 1/2 of the mass of pork. Spread the marinade around by squishing the bag.)
b) Peel the garlic and break the cloves by hitting them with a chopping board. Slice ginger into very thin and long strips.
c) Once green beans are thawed, pat them very dry before cooking.

2. Heat up vegetable oil in a pan for about a minute before adding the beans. Make sure the beans are cooked thoroughly - the skin should be wrinkled. When the beans are done, take them out.

3. Reheat the pan, maybe adding a SMIDGEON more oil. Please don't put too much! When oil is hot, add in minced garlic and sliced ginger and stir-fry until fragrant.

4. Vegetarian version: Add a small portion of the cooked green beans back into the pan and season with soy sauce and sugar. Take out of the pan and set aside.

5. Now, add in the well-marinated pork and cook until the pork is tender. Season with soy sauce, oyster sauce, sugar, sesame oil. TASTE to make sure it's not too salty. Oyster sauce is extremely salty, so don't put too much of it. When the pork is 90% cooked, add in the rest of the green beans and cook for an additional minute. Serve your glorious hodgepodge of deliciousness!