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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How to freeze fresh green beans
If you've been spoiled like me eating fresh green beans and dread the end of the season and going back to factory frozen or canned green beans, you should know that freezing green beans is the easiest way to have them year round. Many people prefer to freeze green beans as opposed to canning them. Freezing is much less time consuming and requires fewer tools. Canning requires jars, lids, and a pressure cooker.
Green Bean Salad, Provençal
This is an amazingly easy and tasty salad to showcase lovely haricots verts from the cookbook Simca's Cuisine by Simone "Simca" Beck. The French flair of this salad is unmistakable. We never knew that French cuisine could be so unfussy. We've made this salad many times but tend to enjoy it best when we can also showcase other produce grown right in our garden. We use our homegrown tomatoes, fennel, and basil.
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