STIR-FRIED GREEN BEANS WITH PORK AND CHILES
In this fast, piquant weeknight meal, ground pork and green beans are stir-fried with plenty of ginger, garlic and chiles, and seasoned with soy sauce and coriander seeds. A big splash of rice-wine vinegar right at the end adds a hit of acidity, which balances the pork's richness. Serve this over rice or rice noodles to help absorb all the salty, spicy sauce. Slices of fresh tomato add a sweet juiciness that works well here. But if you don't have a ripe tomato, feel free to leave it out.
Provided by Melissa Clark
Categories dinner, quick, weekday, one pot, main course
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat a 12-inch skillet or wok over medium-high heat for 1 minute, then add the oil and let heat for another 30 seconds - it should be hot but not smoking. Stir in pork and 3/4 teaspoon salt, and cook, breaking up meat with a spoon, until browned and crisp, 6 to 9 minutes. Transfer to a plate.
- Return pan to heat and add more oil if it looks dry. Stir in green beans, cook until they are crisp, tender and bright green, 1 to 3 minutes. Stir in chiles, ginger, garlic, coriander seeds and remaining 1/4 teaspoon salt. Cook, stirring frequently, until fragrant, about 1 minute longer.
- Return pork to skillet, along with chopped cilantro, vinegar, soy sauce and sugar. Stir briefly to combine, then scrape into a serving platter.
- Sprinkle more vinegar and soy sauce on top to taste, then top with more chopped cilantro. Serve with rice, and sliced tomato, if you like.
Nutrition Facts : @context http, Calories 366, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 27 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 9 grams, Sodium 514 milligrams, Sugar 4 grams
RED PORK CURRY WITH GREEN BEANS
You can make this curry a day ahead - it's a classic dish, full of spicy flavour
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 12
Steps:
- Cook the beans in boiling salted water for 5 minutes, then drain and refresh under cold running water.
- Heat the oil in a saucepan, add the curry paste and ginger and fry gently until the oil separates out. Tip in the pork and stock, bring to the boil, then simmer for 5 minutes.
- Add the fish sauce, sugar, coconut milk, palm hearts, lime zest and juice and simmer for a further 5 minutes, adding the beans halfway through. Throw in the basil and coriander and serve with rice noodles.
Nutrition Facts : Calories 396 calories, Fat 26 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 32 grams protein, Sodium 2.29 milligram of sodium
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