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Sichuan-style green beans with pork mince

Australian Gourmet Traveller recipe for Sichuan-style green beans with pork mince

By Rodney Dunn
  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print
Sichuan-style green beans with pork mince
Based on Barbara Tropp's recipe in The Modern Art of Chinese Cooking.


  • 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 chicken stock (¼ cup)
  • 60 gm minced pork
  • 1 tbsp Chinese black vinegar
  • 1 tsp sesame oil
  • 1 green onion, finely chopped
  • To serve: steamed rice


  • 1
    Combine prawns and ginger in a food processor, pulse until coarsely chopped, add preserved vegetables and pulse until just combined.
  • 2
    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.
  • 3
    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.
  • 4
    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.
Drink Suggestion: Light pinot noir. Drink suggestion by Max Allen