Sichuan-style green beans with pork mince

AT A GLANCE

  • Serves 4 people

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 (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
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.

Recipe:

RODNEY DUNN

Photography:

BEN DEARNLEY

Styling:

ELODIE RAMBAUD

Drinking Suggestion:

LIGHT PINOT NOIR. , suggested by MAX ALLEN

FEATURED IN

Sep 2007

Sep 2007

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