CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668c40ee   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Stir-Fried Green Beans w/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 Fresh grated ginger   
         5 cl Garlic; minced   
         1 ts Coriander seeds; lightly   
              - cracked w/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   
              - (opt)   
       
     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 teaspoon 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   
     teaspoon 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.   
        
     By: Melissa Clark   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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