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Ginger-Curry Pork with Green Beans
This quick meat and vegetable curry starts as a stir-fry and finishes as a braise. Boneless pork shoulder has a rich, full flavor; slicing it thin before cooking counters its chewiness. Green beans cook alongside, absorbing the spiced broth and providing a fresh, vegetal contrast. We use curry powder as a flavor base, but like to add whole spices to amp the intensity.
tablespoons neutral oil
pound boneless pork shoulder, trimmed, cut into 2-inch strips and sliced ¼ to ⅛ inch thick
01In a 12-inch skillet over medium-high, heat the oil until barely smoking. Add the pork, curry powder, 1½ teaspoons salt and ½ teaspoon pepper. Cook, stirring once or twice, until the pork is well browned, about 4 minutes. Add the onion, ginger and cardamom; cook, stirring, until the onion is browned, about 2 minutes. Add the beans and 1½ cups water; bring to a simmer, scraping up any browned bits. Cover partially and cook, stirring occasionally, until the beans are tender and the sauce clings to the meat, about 15 minutes. Remove and discard the cardamom, then taste and season with salt and pepper.
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This was delicious and so easy to prepare. It was perfect with just white rice. The only changes I made were grinding the cardamom and mixing it with the other spices, and I did cut the recipe in half for serving just two.