Dinner specials at Cafe TH always feature two options, so Kevin and I each took charge of one. For my entree, I decided to go with everyone's favorite (and Christina's enthusiastic request) Ground Pork with String Beans. I knew that there was no way I could hope to duplicate Minh's version because I was never going to figure out the impeccable blend of spices he used, so I decided to put my own spin on the dish . Minh is well known for his superior fusion abilities (be sure to try his fusion Viet tacos or sliders), so I decided to turn this into a Mexican-Vietnamese dish.
Ground Pork with String Beans
Time: 40 minutes (counting prep)
2-3 tbsp olive oil
1 1/2 -2 lbs string beans, ends removed
1 red bell pepper, diced
1 green bell pepper, diced
2 jalapenos, seeded and diced
1 large onion, diced
4 cloves garlic, minced
Lemongrass, minced and lots of it
Ginger, minced and lots of it
Sriracha to taste
Salt to taste
Pepper to taste
3 lbs ground pork
Red Chili flakes to taste
Soy sauce substitute or soy sauce
- Steam the string beans for 15-20 minutes. Set aside.
- In another pan, brown the ground pork with a healthy amount of lemon grass and ginger, red chili flakes, sriracha, and soy sauce subsitute.
- Saute the bell peppers, jalapenos, and onion with olive oil in a large pan over medium heat until tender.
- Add the string beans, garlic, lemongrass, ginger, cilantro, salt, pepper, red chili flakes, and soy sauce substitute to the veggie mix and let the string beans cook for another 5-10 minutes.
- Combine the browned pork with the veggies and serve over jasmine rice.
|Christina was quite pleased with her requested dish and made sure to acquire the leftovers exclaiming, "Chef Terrence is amazing! The ground pork was simply delicious!"|
Coming up next, see Kevin try to follow-up what was essentially a cooking mic drop with Stir-fried Flat Rice Noodles with Beef and Baby Bok Choy.