STIR-FRIED PORK WITH LONG BEANS
If using dried shrimp, grind to a powder in an electric coffee/spice grinder or use mortar and pestle. Seasoning paste can be made ahead and chilled, covered, up to 1 week or frozen 1 month.
Provided by Prasan Fargrajang
Categories Pork Sauté Green Bean Spring Healthy Gourmet Bangkok Thailand
Yield Makes 3 or 4 (maincourse) servings
Number Of Ingredients 21
Steps:
- Make paste:
- Mince 1 tablespoon lemongrass from root end. Put minced lemongrass and remaining paste ingredients in mortar and vigorously pound to a smooth paste using pestle (most chile seeds should be crushed), 6 to 8 minutes.
- Cook beans and pork:
- Cook beans in a medium saucepan of boiling salted water (1 teaspoon salt for 2 quarts water), uncovered, until crisp-tender, about 3 minutes. Drain and transfer to a bowl of cold water to stop cooking. Drain again.
- Pat pork dry, then cut across the grain into ÿ-inch-thick slices (about 2 by 1 inch).
- Heat oil in a 12-inch skillet over high heat until it shimmers, then cook seasoning paste, stirring constantly, until fragrant, about 1 minute. Add pork, tossing to coat, then spread out in skillet and brown, turning occasionally (to keep paste from burning), about 2 minutes. Add fish sauce, palm sugar, and beans and cook, tossing, until pork is just cooked through and beans are hot, about 1 minute. Remove from heat and toss with lime leaves.
STIR-FRIED ROAST PORK WITH CHINESE LONG BEANS
Number Of Ingredients 10
Steps:
- 1. Dice roast pork. Cut long beans in 1/2-inch sections. Mash brown bean sauce. Mince garlic. Blend cornstarch and cold water to a paste. 2. Heat oil. Add salt, then garlic and brown bean sauce. Stir-fry a few times. Add roast pork stir-fry 1 minute. 3. Add long beans and stir-fry a few times to coat with oil. Add soy sauce stirfry 1 minute more. 4. Stir in and heat stock quickly. Then cook, covered, over medium heat until beans are nearly done (about 3 to 4 minutes). 5. Stir in cornstarch paste to thicken. Serve at once. VARIATION: * For the pork, substitute cooked chicken, ham or beef. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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