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      Title: Stir-Fried Green Beans With 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 Ginger; fresh grated
      5 cl Garlic; minced
      1 ts Coriander seeds; lightly
           - cracked with 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
           - (optional)

  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 ts 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 ts 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.

  Recipe by Melissa Clark

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

  Uncle Dirty Dave's Archives

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