Rinse the rice under cold water until the water runs clear. Add the rinsed rice and the appropriate amount of water to your rice cooker. Each packet contains 2 cups of rice.

Don’t have a rice cooker? Rinse and drain rice. In a pot, bring water to a boil (3 cups for 2 servings / 6 cups for 4 servings / 9 cups for 6 servings). Add rice, stir once, cover, and reduce heat to low. Simmer until water is absorbed and rice is tender (12–15 min / 15–18 min / 18–20 min). Remove from heat and let it sit while covered (10 min / 10–15 min / 15 min).

Wash and cut the long beans into 5 cm segments. Using a mortar and pestle, grind the garlic and Thai chilli, then set aside.

Don’t have a mortar and pestle? Finely chop the garlic and chillies.

Heat vegetable oil (4 tbsp for 2 servings / 7 tbsp for 4 servings / 10 tbsp for 6 servings) in a large wok or frying pan over high heat until hot and slightly smoky. Add the long beans and toss for 3 – 4 minutes until lightly blistered and just cooked. Remove and set aside.

Lower the heat to medium. In the same wok or pan, add dried chilies and toss for 1–2 minutes. Add the minced garlic and chilli, stirring for another 2–3 minutes until fragrant. Take care not to burn the garlic.

Add the minced pork to the wok or pan. Stir-fry and break apart the meat until it is cooked through and lightly browned.

Stir in Ahh Maa Stir Fry Sauce and continue to cook for 2–3 minutes until most of the liquid has evaporated, allowing the flavours to coat the pork.

Add the Shaoxing Wine to deglaze the pan. Return the blistered long beans to the pan and toss everything together until well combined. Continue to cook for 2–3 minutes until most of Shaoxing Wine has evaporated.

Spoon the long bean and minced pork over a bowl of steamed rice or serve along side each other. Serve hot and enjoy!