Stir-Fried Green Beans with Pork & Chilies
Ethnic
Green Bean Recipes
This spicy green bean recipe is taken from Madhur Jaffrey's Far Eastern
Cookery book. She says in her cookbook that she got this recipe from a
"long-toothed lady with a food stall ensconced right in the middle
of the Weekend Market in Bangkok." We make this colorful
and spicy dish when we're in the mood for something with a bit of heat.
We would highly recommend you get fish sauce for this recipe, it smells
horrible but really adds to the flavor of this dish. You should be able
to find it in your local grocery store. Also, have all the vegetables
prepped and ready to go before you start. You'll want to be able to pay
close attention to the food as it cooks. You can always add more chilies
if you want the dish hotter, put in fewer to lessen the heat. Another
way to lessen the heat is to de-seed the chilies before you slice them.
Ms. Jaffrey says if you like you can throw in a small amount of finely
diced red bell pepper in the last five minutes of cooking, just for color.
(we've never done this). If you have never tried cooking in a wok you
should. It will open up a whole new world of cooking and flavors for you.
Stir-Fried Green Beans with Pork & Chilies
(moo pad prik sai tua fak yao)
1 1/4 lb green beans, washed and trimmed 1/4-1/2" length
12-16 garlic cloves, peeled and chopped finely
6-9 fresh hot green or red chilies, cut crosswise into very thin slices
5 tablespoons vegetable oil
10 oz. lean ground pork
1/2 teaspoon paprika
1 teaspoon dark brown sugar
3 tablespoons fish sauce or salt to taste
1 1/4 cup water
Put oil into a wok
and place over medium-high heat. When the oil is hot add the garlic and
chilies. Stir and cook until the garlic turns golden. Add the pork, breaking
up any lumps and cook until the pork has lost it's raw look. Put in the
green beans, paprika, brown sugar, fish sauce and 1 1/4 cups water. Cook,
stirring on medium-high heat 8-10 minutes or until the beans are tender
and most of the water has been absorbed.
Serves 4
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