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Stir-Fried Pork and Green Beans
This quick and easy stir-fry hits all the right notes, with savoriness from fish sauce and garlic, sweetness from a little sugar and spicy heat from pepper flakes. Thin slices of ultra-tender pork contrast the crisp snap of green beans. Serve with steamed rice and, if you like, additional fish sauce at the table.
tablespoons fish sauce
tablespoons unseasoned rice vinegar
01In a small bowl, whisk together the fish sauce, vinegar, cornstarch, sugar, pepper flakes and ¼ cup water. Set aside.
The seasoning balance is spot on. I added sautéed oyster mushrooms (a surprise find at our tiny local market) and a hefty scallion with the pork. I also used what I had in the freezer and fridge: funky, oddly shaped sirloin pork chops on the bone and 8 oz of sugar snap peas instead of green beans; I took the pork meat off the bone [and made a stock of the bones]. But I stuck to the balance of fish sauce, garlic, sugar, vinegar, hot pepper flakes, and cilantro, and the techniques and order of prep. This is delicious and got high compliments from the family.
Added about 1/2lb. mushrooms. Will also add 1/2 onion next time to balance out flavor & texture. Used 27 oz. pork loin & doubled sauce. This recipe is a winner.