Pork Liver with Long Beans

Click to Enlarge	Pork Liver with Long Beans Thailand
	Serves Effort: Sched: DoAhead:	2 main ** 30 min Prep	Perhaps my favorite liver recipe - quick and easy with complimentary textures and flavors - and no onions. Heresy! Very short cooking times make for crisp-tender beans and liver that's just firm, so don't exceed them.

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10
10
5
4
1/4
1/2
3
2
1
2
2

oz
oz

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Pork Liver (1)
Long Beans (2)
Chili, Red (3)
Garlic
Pepper black
Salt
Oyster Sauce
Soy Sauce
Fish Sauce
Stock
Oil

Prep

Rinse LIVER and slice about 1/8 inch thick by about 1-1/2 inches long and as wide as the liver is thick.
Over very high heat bring plenty of water to a boil. Stir in the Liver slices and bring back to a boil as quickly as possible. When the water just starts to boil (about 1 minute), drain the liver slices and quench in cold water. Drain well.
Seed CHILIS and cut into 1/8 inch wide strips. Crush GARLIC, slice and chop fine. Mix.
Cut LONG BEANS into 1-1/2 inch lengths..
Mix All * Items.

Run

Heat Oil in a wok or spacious sauté pan. Stir in Chili Mix, frying until garlic shows just a trace of color, then stir in beans until coated with oil.
Stir in Sauce Mix, bring to a boil and cook beans stirring for 1 minute, then stir in Liver for 1 minute more and take off heat.
Serve hot with plenty of steamed Jasmine rice.

NOTES: