June 08, 2005

Thai Pork Tenderloin and Long Beans

This is a recipe I grew up on.  My dad, who was in the Air Force, had a few tours of duty in Thailand and picked up this dish there.

2 tbsp vegetable oil (or infused Wok Oil)

8 cloves garlic, chopped

½ pound pork loin, cut into thin medallions

½ pound raw shrimp, shelled & deveined

1 pound long beans (AKA raw green beans, whole)

3 tbsp fish sauce (nam pla)

2 tsp granulated sugar

1 tsp ground black pepper

In a wok, heat oil over very high heat.  Add garlic and quickly stir-fry until light brown.  Immediately add the pork and toss with garlic until pork is light brown.  Add the shrimp and continue stir-frying for about one minute.  Add the beans and cook for at least 2 minutes (they will be very crispy - I typically cook until I start to get a bit of a wilt to the beans).  Stir in the fish sauce, sugar and black pepper.  Toss everything together and serve.  I serve with some steamed Jasmine rice (an aromatic rice that I also grew up on.  Dad had it in Thailand and won't eat any other kind with Thai food).

Enjoy!