Based on Barbara Tropp's recipe in The Modern Art of Chinese
2 tbsp small dried prawns, soaked in hot water for 10 minutes, drained (see note)40 gm piece of ginger, peeled and finely chopped30 gm Tianjin preserved vegetables (see note)For deep frying:peanut oil700 gm green beans, trimmed1 tbsp white sugar60 ml (¼ cup) chicken stock60 gm minced pork1 tbsp Chinese black vinegar1 tsp sesame oil1green onion, finely chopped To serve:steamed rice
Combine prawns and ginger in a food processor, pulse until coarsely chopped, add preserved vegetables and pulse until just combined.
Heat peanut oil in a wok or deep-fryer to 200C, add half the beans and fry for 2 minutes or until wrinkled, transfer to an absorbent paper-lined plate and repeat with remaining beans.
Combine sugar, stock and ¾ tsp salt. Heat a wok over high heat, add 2½ tbsp peanut oil, add prawn mixture and pork and stir-fry for 2 minutes or until fragrant. Add stock mixture, bring to a simmer, add beans and toss to combine. Stir through vinegar, sesame oil and green onion and adjust seasoning to taste.
Place beans on a large platter and serve immediately with steamed rice.
Note Small dried prawns and preserved
vegetables are available from Asian grocery stores.