Thai Stir-fry With Pork And Green Beans

Thai Stir-fry With Pork And Green Beans
Servings: 4 Prep 15 mins Cook 12 mins


  • 1 pound green beans, trimmed
  • 1 whole pimiento (from 7-ounce can)
  • 4 cloves garlic, coarsely chopped
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon coarsely chopped fresh ginger
  • 1 teaspoon sugar
  • 1 teaspoon mild paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red-pepper flakes
  • 1 tablespoon vegetable oil
  • 3/4 pound pork tenderloin, thinly sliced and slices cut in half lengthwise
  • 2 tablespoons water
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh cilantro
  • 3 tablespoons dry-roasted peanuts, chopped

Make It

1. Cook the green beans in a large pot of boiling salted water for 1 minute. Drain; rinse beans under cold water to stop the cooking.

2. Combine pimiento, garlic, soy sauce, fresh ginger, sugar, paprika, salt and pepper flakes in blender container. Whirl until mixture is a smooth puree.

3. Heat 1 teaspoon oil in a very large nonstick skillet or nonstick wok over medium-high heat. Add half of pork; stir-fry for 3 minutes, until no longer pink. Remove pork from skillet and set aside. Repeat with another teaspoon oil and remaining pork.

4. Add the remaining 1 teaspoon oil to the skillet or wok, and heat. Add the green beans; stir-fry for about 2 minutes. Add the 2 tablespoons water; cover the skillet or wok, and cook for 2 minutes or until the beans are just tender.

5. Return the pork to the skillet. Add the pimiento puree; stir to mix and stir-fry for 1 minute. Mix in the fresh basil, fresh mint and fresh cilantro. Sprinkle with peanuts. Serve at once. Makes 4 servings.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 224, Fat, total (g): 22, chol. (mg): 50, sat. fat (g): 2, carb. (g): 12, pro. (g): 22, sodium (mg): 371, Percent Daily Values are based on a 2,000 calorie diet.