Stir Fried Pork with Long Beans

This dish was created with something I had in a restaurant here.  They stir-fried it with a kind of Chinese preserved vegetable (usually come in small packet selling for few cents each and slightly spicy, gosh what does it called!).  Anyway, I omitted here because I hardly buy Chinese preserved vegetable.   I read that it is best to eat less of the preserved food, more so if it is from China.  I even stay away from the salted fish and used only dried anchovies as substitute.  The motto for me is "If I don't buy, then I don't have to cook with it, thus we don't have to eat it", with this motto, we certainly eat less of the preserved and salted food.  It is hard to resist from not buying all the times, so once in a blue moon, I gave in.  Do you all stay away from certain unhealthy food? 

Ingredients:

• A bunch of long beans, washed and cut into 2 inches
• 2 pork chops, thinly sliced and marinated with Chinese wine, soy sauce, white pepper and cornstarch
• Chinese preserved vegetable (optional)
• 3 cloves of garlic, minced
• LKK Oyster sauce to taste

Method:

1.  Heat up a wok, when heated, add in garlic and preserved vegetable (if used) and fry until fragrant.  Add in marinated pork slices and stir-fry until pork is cooked.

2.  Add in long beans and stir-fry well.  Season to taste with oyster sauce, add a little water if needed.  Stir-fry until long bean is cooked.  Serve hot.