Chinese Long Bean Stir-Fry with Pork Belly

Rinse the Chinese long beans well, trim off the tough ends, and cut the beans into 1-inch pieces. Pat them dry so they stir-fry instead of steaming too much.

Heat the cooking oil in a wok or large skillet over medium-high heat. Add the sliced pork belly and cook, stirring often, until the fat begins to render and the edges turn golden.

Add the garlic and scallions and stir-fry for 30 seconds, just until fragrant. Add the long beans, salt, black pepper, and Chinese five-spice, if using, then toss everything together.

Pour in the soy sauce, dark soy sauce, and water. Stir well, then cook for 6 to 8 minutes, tossing frequently, until the beans are tender but still slightly crisp.