| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables, Seafood | Thai | Meat | 4 | Servings |
INGREDIENTS
| 1 1/4 | lb | Green beans (up to) |
| 16 | Cloves garlic (up to) | |
| 9 | Fresh hot green or red chilies | |
| 5 | tb | Vegetable oil |
| 10 | oz | Lean pork; ground |
| 1/2 | ts | Paprika |
| 1 | ts | Dark brown sugar |
| 3 | tb | Fish sauce |
INSTRUCTIONS
From Madhur Jaffrey's _Far Eastern Cookery_. This is a thai dish. Wash and trim the beans. Cut them crosswise into 1/4-1/3 inch rounds. Peel the garlic and chop finely. Cut the chilies crosswise into very thin slices. Put the oil in a wok and set it over a medium-high heat. When the oil is hot, put in the garlic and green chilies. Stir and fry until the garlic turns golden, then add the pork. Stir and fry, breaking up any lumps, until the pork has lost its raw look. Put in the beans, paprika, sugar, fish sauce and 1 1/4 C water. Stir and cook on medium-high for 8-10 minutes or until beans are tender and most of the water has been absorbed. My notes: Using red chilies gives the dish a wonderful color. I've used red jalepenos in the past. I usually have to cook the dish a bit longer than 8-10 minutes, more like 13, to get the beans tender. This is quite hot, and very good. Serve with lots of rice. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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