STIR-FRIED GREEN BEANS WITH PORK AND CHILLIES

Serves 4

INGREDIENTS

2 tablespoons neutral oil, such as peanut, sunflower or grapeseed, plus more if needed

450g minced pork

1 teaspoon kosher salt

230g green beans, cut into 1cm lengths 2 red chillies, seeded or not, thinly sliced 1 tablespoon freshly grated ginger 5 garlic cloves, minced

1 teaspoon coriander seeds, lightly cracked with a mortar and pestle or with the side of a knife

1/4 cup coriander leaves and tender stems, chopped, plus more for serving 3 tablespoons rice-wine vinegar, plus more for serving

4 teaspoons soy sauce, plus more to taste

1/2 teaspoon sugar

Cooked white rice or rice noodles, for serving

Sliced tomato, for serving (optional)

METHOD

Heat a 30cm skillet or wok over mediumhigh 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 chillies, 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. | The New York Times