Stir-Fried Pork with Long Beans
Stir-Fried Pork with Long Beans might be just the main course you are searching for. Watching your figure? This gluten free and dairy free recipe has 356 calories, 32g of protein, and 18g of fat per serving. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 3. Head to the store and pick up asian fish sauce, cilantro root, long beans, and a few other things to make it today. To use up the light brown sugar you could follow this main course with the Apricot tart with brown sugar & cinnamon pastry as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.
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.
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.
Pat pork dry, then cut across the grain into ÿ-inch-thick slices (about 2 by 1 inch).
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.
&149; If using dried shrimp, grind to a powder in an electric coffee/spice grinder or use mortar and pestle.&149; Seasoning paste can be made ahead and chilled, covered, up to 1 week or frozen 1 month.