Based on Barbara Tropp’s recipe in The Modern Art of Chinese Cooking.
Ingredients
Method
Main
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
Notes
