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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
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