Thai Green Beans And Pork Recipes

RED PORK CURRY WITH GREEN BEANS

Steps:

• Cook the beans in boiling salted water for 5 minutes, then drain and refresh under cold running water.
• Heat the oil in a saucepan, add the curry paste and ginger and fry gently until the oil separates out. Tip in the pork and stock, bring to the boil, then simmer for 5 minutes.
• Add the fish sauce, sugar, coconut milk, palm hearts, lime zest and juice and simmer for a further 5 minutes, adding the beans halfway through. Throw in the basil and coriander and serve with rice noodles.

THAI-STYLE GREEN BEANS

Steps:

• In a small bowl, combine the soy sauce, hoisin sauce, peanut butter and red pepper flakes; set aside. , In a small skillet, saute shallot and ginger in oil over medium heat for 2 minutes or until crisp-tender. Add green beans; cook and stir for 3 minutes or until crisp-tender. Add sauce; toss to coat. Sprinkle with cilantro and peanuts if desired.

STIR-FRIED GREEN BEANS WITH PORK AND CHILES

Steps:

• Heat a 12-inch skillet or wok over medium-high heat for 1 minute, then add the oil and let heat for another 30 seconds - it should be hot but not smoking. Stir in pork and 3/4 teaspoon salt, and cook, breaking up meat with a spoon, until browned and crisp, 6 to 9 minutes. Transfer to a plate.
• Return pan to heat and add more oil if it looks dry. Stir in green beans, cook until they are crisp, tender and bright green, 1 to 3 minutes. Stir in chiles, ginger, garlic, coriander seeds and remaining 1/4 teaspoon salt. Cook, stirring frequently, until fragrant, about 1 minute longer.
• Return pork to skillet, along with chopped cilantro, vinegar, soy sauce and sugar. Stir briefly to combine, then scrape into a serving platter.
• Sprinkle more vinegar and soy sauce on top to taste, then top with more chopped cilantro. Serve with rice, and sliced tomato, if you like.

JACK'S THAI GREEN BEANS

Steps:

• Puree the garlic, bird's eye chile, lemon grass, fish sauce, and coconut milk in a blender until smooth; set aside. Bring a saucepan of salted water to a boil over high heat. Add the green beans, and cook for 2 minutes; drain.
• Heat the peanut oil in a skillet over medium-high heat, and stir in the green onions. Cook and stir 1 to 2 minutes until the green onions have softened and begun to brown. Stir in the pureed sauce, and bring to a simmer. Cook for 2 to 3 minutes, then add the green beans. Reduce heat to medium-low, and simmer the green beans until tender, about 5 minutes.

GREEN BEANS AND GROUND PORK (SPICY)

Steps:

• Heat oil in wok on med heat.
• Add garlic and peppers; saute 1 minute.
• Add ground pork and cook until pink is gone (drain excess oil).
• Add green beans, water, fish sauce, salt, bouillon cube, and brown sugar.
• Bring to a boil.
• Cook on medium heat until green beans are tender. Add more water, salt or fish sauce as desired for your taste.
• Serve with white rice if desired--ENJOY.

SPICY THAI BASIL PORK AND GREEN BEANS

Steps:

• Mix first 4 ingredients just until blended.
• Heat vinaigrette dressing in large nonstick skillet on medium heat. Add shallots and garlic; stir-fry 2 min. Add beans; stir-fry 3 to 4 min. or until crisp-tender.
• Add meat mixture; stir-fry 5 to 7 min. or until meat is done. Stir in basil; stir-fry on medium-low heat 1 min. or just until wilted. Serve with rice.

PRESSURE-COOKER THAI SWEET CHILI PORK BOWLS

Steps:

• Place pork in a 6-qt. electric pressure cooker. Top with mushrooms, onion and red pepper. Whisk together hoisin sauce, chili sauce, soy sauce, lime juice, garlic, ginger and rice vinegar; pour over vegetables. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Allow pressure to release naturally., Remove pork; shred with 2 forks. Return pork to pressure cooker; heat through. Sprinkle with cilantro and green onions; serve with rice, lime wedges, and Sriracha.