Sichuan-style green beans with pork mince


Based on Barbara Tropp's recipe in The Modern Art of Chinese Cooking.

You'll need

2 tbsp small dried prawns, soaked in hot water for 10 minutes, drained (see note) 40 gm piece of ginger, peeled and finely chopped 30 gm Tianjin preserved vegetables (see note) For deep frying: peanut oil 700 gm green beans, trimmed 1 tbsp white sugar 60 ml (¼ cup) chicken stock 60 gm minced pork 1 tbsp Chinese black vinegar 1 tsp sesame oil 1 green onion, finely chopped To serve: steamed rice

Method

  • 01
  • Combine prawns and ginger in a food processor, pulse until coarsely chopped, add preserved vegetables and pulse until just combined.
  • 02
  • 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.
  • 03
  • 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.
  • 04
  • 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.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Light pinot noir.

Featured in

Sep 2007

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