Vietnamese Wok-Fried Green Beans with Pork, Tofu & Basil

1 lb ground pork

8 oz. tofu, drained, cut into cubes and fried until golden (optional-double quantity of pork if omitting)

1/2 pound green beans, washed and trimmed and cut into 2″ lengths

1/2 packed cup of whole basil leaves

1 Tbs chili paste with garlic

1 clove garlic, minced

1/4 C fish sauce

3 – 4 Tbs oyster sauce (optional)

2 Tbs sugar

kosher salt

cooking oil

chicken stock or water

Heat wok over high heat and add a Tbs of oil and swirl to coat. Stir-fry the beans for, say, 45 second or so. Add a good sprinkle of kosher salt over the beans and continue stir-frying until beans start to “pop” and small brown spots start appearing on them. Remove beans from wok and set aside.

Wipe wok, reheat, and add a Tbs or so of fresh oil. Add garlic and chili paste and stir-fry for 30 seconds. Add pork and continue stir-frying until pork is cooked. Add in fish sauce, oyster sauce, and sugar and stir until mixed. (If pork is too dry, you may add a bit of chicken stock or water.) Add beans and tofu. Taste and adjust to your liking. Add basil leaves. Serve with rice.

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