Thai Stir-fry With Pork And Green Beans

Makes 4
Prep 15 m
Cook 12 m



  1. 1 of 5 Cook the green beans in a large pot of boiling salted water for 1 minute. Drain; rinse beans under cold water to stop the cooking.
  2. 2 of 5 Combine pimiento, garlic, soy sauce, fresh ginger, sugar, paprika, salt and pepper flakes in blender container. Whirl until mixture is a smooth puree.
  3. 3 of 5 Heat 1 teaspoon oil in a very large nonstick skillet or nonstick wok over medium-high heat. Add half of 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.
  4. 4 of 5 Add the remaining 1 teaspoon oil to the skillet or wok, and heat. Add the green beans; stir-fry for 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.
  5. 5 of 5 Return the pork to the skillet. Add the pimiento 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. Makes 4 servings.
Nutrition Information for Thai Stir-fry With Pork And Green Beans
Servings Per Recipe: 4
Per Serving: 2 g sat. fat, 22 g Fat, total, 50 mg chol., 22 g pro., 12 g carb., 224 kcal cal., 371 mg sodium
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Printed from 07/21/2019