Green Beans (4 cups)
into a pot of boiling water to blanch them, then immediately rinse them in cold water.
In a wok or nonstick pan, add
Vegetable Oil (2 Tbsp)
and cook the
Ground Chicken (8 oz)
while breaking it down into small pieces with your spoon.
While maintaining a low heat, add into the wok the
Fresh Ginger (1 Tbsp)
Garlic (2 cloves)
Thai Chili Peppers (2)
. Stir continuously.
Raise the heat to medium and add in the
Cooking Wine (1 Tbsp)
Dark Soy Sauce (2 Tbsp)
Sesame Oil (2 dashes)
Lee Kum Kee Hoisin Sauce (1 Tbsp)
and give it a good mix. Cook for about 3 minutes.
Add in the blanched string beans. Raise the heat to medium high and stir continuously for 4 minutes.
Adjust for any seasoning. Serve and enjoy!