Yin Ya Chao Rou Si

Cut the lean pork against the grain into thin, matchstick-sized pieces about 2-3 cm long.

Trim the green bean sprouts by removing the tails, rinse under cold water, and drain thoroughly.

Chop the yellow chives into 3-4 cm segments and thinly slice the red chile, removing seeds if less heat is preferred.

Beat the egg in a small bowl until well combined, then set aside.

Heat a wok or large skillet over high heat until smoking, then add the pork pieces and stir-fry until no longer pink, about 2 minutes.

Push the cooked pork to the side of the wok, pour in the beaten egg to the empty side, and scramble until just set, about 1 minute.

Add the green bean sprouts, yellow chives, shredded ginger, and red chile to the wok and toss everything together continuously, cooking for about 3 minutes until the sprouts are tender-crisp and heated through.

Toss all ingredients together one final time to combine evenly, then transfer to a serving plate and serve immediately while hot.