Recipe - Thai Stir-Fry With Pork And Green Beans

1 pound Green beans, trimmed
1 Whole pimiento
4 Cloves garlic, coarsely
chopped
2 tablespoon Soy sauce, reduced sodium
1 tablespoon Fresh ginger, coarsely
chopped
1 teaspoon Sugar
1 teaspoon Mild paprika
One fourth teaspoon Salt
One fourth teaspoon Crushed red pepper
1 tablespoon Vegetable oil
Three fourths pound Pork tenderloin, cut or sliced up and
halved
2 tablespoon Water
1 tablespoon Fresh basil, chopped
1 tablespoon Fresh mint, chopped
1 tablespoon Fresh cilantro, chopped
3 tablespoon Dryroasted peanuts, chopped

1. Cook the green beans in a large pot of boiling water for 1 min. Drain;
rinse beans under cold water to stop the cooking. 2. Combine pimiento,
garlic, soy sauce, ginger, sugar, paprika, salt and pepper flakes in
blender. Whirl until mixture is a smooth puree. 3. Heat 1t. oil in very
large nonstick wok over medhigh heat. Add half of pork; stir fry for 3
min until no longer pink. Remove pork from skillet and set aside. Repeat
with another teaspoon of oil and remaining pork. 4. Add remaining 1t. oil
to wok and heat. Add beans, stirfry for about 2 min. Add the 2 T water;
cover the wok and cook for 2 min 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, mint and cilantro. Sprinkle
with peanuts. Serve at once.

NOTES : per serving: 224 calories, 22 g. fat Recipe by: Family Circle 5/97
Posted to MCRecipe Digest V1 #604 by "terily@tenet.edu" terily@tenet.edu
on May 11, 1997