Pork Stir-fried with Long Beans
This is a very common Thai stir-fry that makes a frequent appearance, with variations, at many food stalls. Thai cooks will almost always use what translates to "three story pork" for the meat. This is pork meat with a bit of fat and inner skin layer still attached. Since this probably won't appeal to western palates, I've suggested pork loin as an alternative.
This recipe also calls for red curry paste - krueng gaeng ped - to be used. You should be able to find this in an oriental grocery, or use our recipe. You can of course use fresh string beans if long beans aren't available. If you can find real long beans, one thing some cooks like to do is tie the beans in a knot. Cut the beans in four to six-inch lengths and then just tie them in a knot. Long beans are flexible enough to do this. Regular string beans will snap if you try this.
|1/2||lb cut in bit-sized pieces||Pork tenderloin|
|10||pod parboiled||Yardlong bean|
|1||tbsp||Red curry paste|
- Fry the curry paste in the oil over medium heat until the paste releases its fragrance, add the pork and stir- fry until cooked.
- Add chicken stock, sugar and fish sauce. Mix well. Add the yard-long beans and stir to mix.
- The dish is typically garnished with a sprinkling of finely sliced red spur chili and shredded kaffir lime leaves.
Servings Per Recipe 4
|Amount Per Serving|
|Calories 190||Calories from Fat 106|
|Total Fat 12g||18%|
|Total Carbohydrate 7g||2%|
|Dietary Fiber 0g||0%|