You have eaten this dish before, haven't you? Maybe you have even cooked them.

It does belong to the CF&G category.

I am not sure I need to do a tabled recipe for this one. I will go with the more traditional format.

1. Cut a bunch of long beans into about 1.5 inch pieces. Fry them in a few tablespoons of oil in a hot wok for about a minute. Set aside. (Of, if you are already using a wok of oil to deep fry something else just dip this into it).
2. Fry the dried shrimps in a dry wok for about 2-3 minutes (to make it fragrant).
3. Add 2 tablespoon of oil.
4. When the oil is hot enough, add some chopped garlic, diced chillies or chili padi (to taste), and 2 teaspoon of black bean sauce (if it is chili black bean sauce, that is even better).
5. Add the minced pork (about 300 grams) and fry vigorously to ensure the pork is separated.
6. Add 2 teaspoons of soy sauce and a dash of dark soy sauce.
7. Add the long beans and fry for about 1 minute.
8. Dish out and serve immediately. 

Tips

• This recipe does illustrate that you can cook a good dish by focusing just on the few essentials. The crunch of the long beans go well with the minced meat and dried shrimps. The cut chili and black soy beans paste makes it very appetizing. 
• Frying the long beans separately gives you better control. This avoids overcooking and having the beans limped.and soggy.This is a simple principle of stir-frying your dish in parts to avoid overcooking.
• You need quick wok action on the meat to ensure they are not clumped together.
• I have read recipes that have other ingredients added but I think these are the essentials you need.
• Keep it simple. Master the basic techniques. From there, if you like to improve on the taste or vary it, go ahead.        
• You may not get it right the first time round. Keep at it!

These long beans have spent a minute in the hot oil.