Stir-Fried Pork With Long Beans Recipe

Name: Stir-Fried Pork With Long Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stalk fresh lemongrass, root end trimmed and 1 or 2 outer layers discarded; 3 (2- to 3-inch) dried hot Thai chiles, including seeds; 3 tablespoons minced shallot; 2 tablespoons minced garlic; 2 tablespoons shrimp powder or 1 1/2 tablespoons dried peeled shrimp (see cooks' note, below); 1 teaspoon minced cilantro root or stem; 1 teaspoon minced Kaffir lime zest or regular lime zest; 1 teaspoon minced peeled galangal (fresh or thawed frozen); 1 teaspoon kosher salt; 5 black peppercorns; 1 teaspoon Thai shrimp paste; 1/2 pound long beans or green beans, cut into 1-inch pieces; 3/4 pound boneless pork shoulder; 3 tablespoons peanut or vegetable oil; 1 tablespoon Asian fish sauce; 1 tablespoon packed grated palm sugar or light brown sugar; 3 medium Kaffir lime leaves (fresh or thawed frozen; 2 sections each), ribs discarded and leaves minced; a smooth stone mortar and pestle; white rice

Servings: persons

1 stalk fresh lemongrass, root end trimmed and 1 or 2 outer layers discarded
3 (2- to 3-inch) dried hot Thai chiles, including seeds
3 tablespoons minced shallot
2 tablespoons minced garlic
2 tablespoons shrimp powder or 1 1/2 tablespoons dried peeled shrimp (see cooks' note, below)
1 teaspoon minced cilantro root or stem
1 teaspoon minced Kaffir lime zest or regular lime zest
1 teaspoon minced peeled galangal (fresh or thawed frozen)
1 teaspoon kosher salt
5 black peppercorns
1 teaspoon Thai shrimp paste
1/2 pound long beans or green beans, cut into 1-inch pieces
3/4 pound boneless pork shoulder
3 tablespoons peanut or vegetable oil
1 tablespoon Asian fish sauce
1 tablespoon packed grated palm sugar or light brown sugar
3 medium Kaffir lime leaves (fresh or thawed frozen; 2 sections each), ribs discarded and leaves minced
a smooth stone mortar and pestle
white rice

1
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.
2
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.
3
Pat pork dry, then cut across the grain into y-inch-thick slices (about 2 by 1 inch).
4
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.

422

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 stalk fresh lemongrass, root end trimmed and 1 or 2 outer layers discarded, 3 (2- to 3-inch) dried hot Thai chiles, including seeds, 3 tablespoons minced shallot, 2 tablespoons minced garlic, and more.

Yes, Stir-Fried Pork With Long Beans falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stir-Fried Pork With Long Beans

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