THAI STIR FRY WITH PORK AND GREEN BEANS

By gaster16

Ingredients

• 1 lb. green beans trimmed
• 1 whole pimento (from 7 ounce can)
• 4 cloves garlic coarsely chopped
• 2 tablespoons soy-sauce
• 1 tablespoon coarsely chopped fresh ginger
• 1 teaspoon sugar
• 1 teaspoon mild paprika
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon vegetable oil
• 3/4 lb. pork tenderloin thinly sliced and slices cut in half lengthwise
• 2 tablespoons water
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh mint
• 1 tablespoon chopped fresh cilantro
• 3 tablespoons dry roasted peanuts chopped

Preparation

Step 1

Cook the green beans in a large pot of boiling water for 1 minute. Drain, rinse beans under cold water to stop the cooking. Combine pimento, garlic, soy sauce, fresh ginger, sugar, paprika, salt and pepper flakes in blender container. Whirl until mixture is a smooth puree.

Heat 1 teaspoon oil in a very large nonstick skillet or nonstick wok over medium-high heat. Add half of the pork, stir fry for 3 minutes until no longer pink. Remove pork from skillet and set aside. Repeat with another teaspoon oil and remaining pork. Add the remaining 1 teaspoon oil to the skillet or wok, and heat. Add the green beans, stir-fry about 2 minutes. Add the 2 tablespoons water, cover the skillet or wok, and cook for 2 minutes or until the beans are just tender. Return the pork to the skillet. Add the pimento puree, stir to mix and stir-fry for 1 minute. Mix in the fresh basil, fresh mint, and fresh cilantro. Sprinkle with peanuts. Serve at once.