Cut the green beans (1 lb). Line up a handful of beans and trim off both ends, then slice the beans in half. Repeat until all the beans have been trimmed and cut. Pat dry with a paper towel.

Cut the red onion (1 oz) into thin slices. Repeat with the white onion (1 oz) and set both aside.

Trim the stem off the chili pepper. Chop it in half and scrape out the core with the seeds. Hold the pepper with the long side facing you and slice into thin strips. Set aside.

Smash and peel the garlic cloves (4 cloves). Trim off the ends and flatten with the flat side of your knife, then roughly mince the garlic.

Cut the pork (4 oz) into thin slices. Chop across the sliced pork perpendicularly, then switch directions to chop parrallel to you. Fold the meat over itself and chop acorss it again. Repeat until the pork has been finely minced. Set aside.

(Chef's Tip: Chopping the meat in different directions helps create a finer mince. If you chop in one direction, you'll only get long pieces.)

In a small bowl, combine the light soy sauce (1 tablespoon), oyster sauce (1 tablespoon), cooking wine (2 teaspoons), dark soy sauce (1 teaspoon), sugar (2 teaspoon) and salt (0.50 teaspoon) and stir until well mixed.

Stir together the water (1 teaspoon) and cornstarch (0.50 teaspoon) to make the slurry.

Heat a wok on high heat. Once the wok begins to smoke, add the oil (10 oz). Depending on the height of your cooking vessel, you may need more or less than our recommend amount. Heat the oil to 300°F and scoop up the sides of the wok to prevent any food from sticking.

Carefully set half the beans into the wok. Lower the heat to medium and fry while stirring them gently until the exterior wrinkles up, about 2.5 to 3 minutes.

Remove the cooked green beans and set aside in spider strainer or colander to let the excess oil drain off. Repeat with the second half of the beans. Make sure the oil is back up to 300°F before adding in subsequent batches.

Pour out the frying oil. You can save this to cook with later. Wipe off any oil on the edge or outside wok.

Heat the cleaned wok on high and add the oil (1 tablespoon). You can use some of the reserved leftover oil from frying or a new batch.

Decrease the heat to medium and add minced pork. Let the bottom of the meat brown and stir fry to break up into small pieces, about 1 minute. Add garlic and stir fry for 1 minute. Next, add half the onions and chili peppers and stir fry until aromatic for 30 to 40 seconds.

Turn the heat to high and add the green beans. Stir fry for 1 minute, using your wok spatula to scoop all the way to the bottom to toss the ingredients.

Splash cooking wine (1 tablespoon) on edge of wok and stir fry for another 20 to 30 seconds.

Pour in the sauce. Start with a little bit and add if you feel the dish needs more flavor. Daddy Lau used about 2/3 of the sauce in this video. Stir fry 20 to 30 seconds.

Add the cornstarch slurry (give it a quick stir to recombine if needed) and stir fry for 15 to 20 seconds. My dad only adds a slurry if there's liquid in the wok after stir frying the ingredients. If it's fairly dry, then you can skip this step.

Add in rest of onions a nd chili peppers and stir and fry for final 20 to 30 seconds. Turn the heat off and plate.