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
- 1Combine prawns and ginger in a food processor, pulse until coarsely chopped, add preserved vegetables and pulse until just combined.
- 2Heat 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.
- 3Combine 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.
- 4Place 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