| 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.
A Message from our Provider:
“Exercise daily — walk with the Lord.”