Stir-Fried Pork with Long Beans

Ingredients

• •1 stalk fresh lemongrass
• •3 piece dried hot Thai chiles
• •3 tablespoons minced shallot
• •2 tablespoons minced garlic
• •2 tablespoons shrimp powder
• •1 teaspoon minced Kaffir lime zest
• •1 teaspoon minced peeled galangal
• •1 teaspoon kosher salt
• •5 piece black peppercorns
• •1 teaspoon Thai shrimp paste
• •½ pound long beans
• •¾ pound boneless pork shoulder
• •3 tablespoons peanut oil
• •1 tablespoon Asian fish sauce
• •1 tablespoon palm sugar
• •3 piece Kaffir lime leaves
• •1 piece mortar and pestle
• •1 serving white rice

Cooking Instructions

1. 1.

   Mince 1 tablespoon lemongrass from root end. Put minced lemongrass and remaining paste ingredients in mortar and vigorously pound to a smooth paste using pestle (most chile seeds should be crushed), 6 to 8 minutes.

   8 min

2. 2.

   Cook beans in a medium saucepan of boiling salted water (1 teaspoon salt for 2 quarts water), uncovered, until crisp-tender, about 3 minutes. Drain and transfer to a bowl of cold water to stop cooking. Drain again.

   3 min

3. 3.

   Pat pork dry, then cut across the grain into ÿ-inch-thick slices (about 2 by 1 inch).

   5 min

4. 4.

   Heat oil in a 12-inch skillet over high heat until it shimmers, then cook seasoning paste, stirring constantly, until fragrant, about 1 minute. Add pork, tossing to coat, then spread out in skillet and brown, turning occasionally (to keep paste from burning), about 2 minutes. Add fish sauce, palm sugar, and beans and cook, tossing, until pork is just cooked through and beans are hot, about 1 minute. Remove from heat and toss with lime leaves.

   4 min