Name: Sichuan-style green beans with pork mince
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 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

Sichuan-style green beans with pork mince

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

Serves 4

Prep

15M

Cook

10M

Total

25M

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

Ingredients

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

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

Styling by Rodney Dunn

Styling by Élodie Rambaud

Ingredients

Method

Main

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