Sichuan-style green beans with pork mince

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 (1/4 cup)
• 60 gm minced pork
• 1 tbsp Chinese black vinegar
• 1 tsp sesame oil
• 1 green onion, finely chopped
• To serve: steamed rice

Instructions

1. 1

   1.: Combine prawns and ginger in a food processor, pulse until coarsely chopped, add preserved vegetables and pulse until just combined.

2. 2

   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. 3

   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. 4

   4.: Place beans on a large platter and serve immediately with steamed rice.