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Title: Stir-Fried Green Beans w/Pork & Chilies
Categories: Pork, Vegetables, Herbs, Chilies
Yield: 4 Servings

2 tb Neutral oil; more if needed
1 lb Ground pork
1 ts Kosher salt
8 oz Green beans; in 1/2"
- lengths
2 Red chilies; thin sliced
1 tb Fresh grated ginger
5 cl Garlic; minced
1 ts Coriander seeds; lightly
- cracked w/mortar & pestle
- or the side of a knife
1/4 c Cilantro leaves & tender
Stems; chopped, more for
- serving
3 tb Rice-wine vinegar; more for
- serving
4 ts Soy sauce; more to taste
1/2 ts Sugar
Cooked white rice or rice
- noodles; for serving
Sliced tomato; for serving
- (opt)

Heat a 12" 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.

By: Melissa Clark

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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