Instructions: Stir the soy sauce and cornstarch together in a medium bowl until the cornstarch is dissolved. Toss the pork gently in the marinade until coated. Let stand for 5 to 10 minutes.

For the Sauce: Stir the chicken stock, soy sauce, sugar, garlic, chili bean sauce and sesame oil together in a separate bowl until the sugar is dissolved.

For the Dish: Bring oil in a 2-quart saucepan to 350 degrees over medium-high heat. Carefully slide the green beans into the oil and cook, stirring continuously, until their skin is wrinkled, about 5 minutes. Transfer the beans with a slotted spoon or wire skimmer to paper towels to drain. Reserve the oil.

Heat a wok over high heat until hot. Pour in 2 teaspoons of the reserved oil and swirl to coat the sides. Slide the pork into the wok and stir-fry until the meat is broken up and changes color, about 2 minutes. Add the green beans, diakon, sauce and preserved vegetables to the wok and cook, stir-frying until heated thorough, about 2 minutes. Scoop the contents of the wok onto a serving plate and serve immediately.

This recipe yields 4 servings.

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