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Khmer Pork With Long Beans




Source of Recipe


Show Me St. Louis


List of Ingredients




2 tablespoons of vegetable oil, peanut oil, or lard
4 to 6 cloves of garlic, smashed and minced
½ pound of boneless lean pork, thinly sliced across the grain
1 teaspoon of granulated sugar
1 tablespoon of Thai fish sauce (or to taste)
2 cups of long beans (ends trimmed and cut into 1-1.2 inch lengths)*
¼ cup of water
salt (optional)
2 tablespoons of roughly chopped cilantro (optional)
rice (optional)

Recipe



Heat oil over medium-high heat in a large wok or wide, heavy pan. Add garlic; cook until golden, about 20 seconds. Add pork and sugar; stir fry, using a spatula to separate the slices of pork. Expose all the surfaces of the meat to the hot wok and cook until the meat has changed color. Splash in the fish sauce, add the beans and cook for 2 minutes, then add the water. Bring to a boil; cook about 3 minutes, or until the beans are cooked but still have some crunch and are bright green. Taste for seasonings; add salt or otherwise adjust if necessary. Remove from heat and transfer to a bowl; sprinkle with cilantro. Serve with rice.

* Long beans are available at Asian markets. Fresh green beans can be substituted. Thai fish sauce is also found in Asian markets. Vietnamese fish sauce (nuoc nam) generally is stronger than the Thai style; if using Vietnamese fish sauce, cut it with a few drops of water.

serves 2-4.