Taiwanese Green Bean stirfry is inspired by one of my favourite dishes I ate during my visit to Taiwan. It was served as a cold side dish or a warm accompaniment. One especially memorable occasion was alongside soup dumplings at Din Tai Fung. These green bean dishes all had some rich savoury umami flavour and were either paired with chilli or garlic. My stir-fry version can be eaten as a complete meal and incorporates pork mince and five spice powder, excluding the shrimp paste of fish sauce that might be more traditional. I like to serve this stir-fry warm and with rice as a main meal. The actual dish is…