Fresh green beans taste better in this recipe but living in a state where snow covers the ground nine months out the year makes getting good green beans difficult, so I've used frozen cut green beans.  They suffice until summer comes around. For fresh green beans, wash, trim, and cut 1 pound into 1 inch sections and set aside. For frozen, bring ½ cup water to a boil in a pot, add 1 pound of frozen cut green beans, cover for just a few minutes, then drain well.

Next, mince 2 small garlic cloves.  Heat 2 tablespoons of oil on high in a wok.  Wait until you see a few tufts of smoke.  Then toss in the minced garlic, stirring constantly until it becomes fragrant and starts to turn brown (only a few seconds).  Don't let the garlic burn because it becomes bitter.  Add 1 pound ground pork, breaking up chunks and stirring constantly.  Add 1 chopped thai pepper, 2 teaspoons soy sauce, 1 teaspoon salt, and 1 teaspoon sugar.  The key is to cook the pork long enough so that it caramelizes and becomes almost crunchy.  Remove all but 4 tablespoons of the pork from the wok, and try to keep as much oil in the wok as possible.

Throw the green beans in the wok with ¾ teaspoon salt and 1 teaspoon sugar.  Cook frozen beans for a few minutes; fresh ones will take a little longer.  Once the green beans are cooked, throw the pork back in the wok and mix together.

Serve with rice and chopped Thai peppers.