The absolute easiest, yummiest stir-fry nom ever!

I usually double the recipe, ‘cause I am all about leftovers.

0.5 lb boneless pork, sliced thinly
2 C snake beans, washed and cut into 1.5” lengths (or regular green beans) – Snake beans are just really, really long green beans. If you come across them in an Asian grocery, give them a try. They’re really good. All you do is trim the ends and chop them up. American green beans work just fine, though.
1 tsp sugar
5-6 cloves of garlic, minced
– If you like garlic, here’s where to go crazy with it. The more garlic the better. I’ve put almost 1/3 C in here before, and it’s wonderful. It also keeps vampires away, if you’re worried about that sort of thing. If you’re living in Forks, Washington you probably don’t want to use it at all – never know who you might meet, you know…….
1-2 T of vegetable or peanut oil
¼ C water
1 T fish sauce
jasmine rice

Heat oil in a large pan or wok. Add garlic and fry until golden brown. Add pork and sugar, cook until it has changed color and it beginning to brown. Add the beans, and stir fry for a couple of minutes. Then add the water and fish sauce and cook until the beans are bright green and still retain some crunch. Remove from the heat, garnish as you like with cilantro and serve over lots of jasmine rice.

There. Go forth and cook!! Or just come over – I’ll make it for you. 7:30 okay?

I’m so jazzed, I’m going to a vegetarian Indian (subcontinent, not Native American) restaurant tonight with a co-worker who recommended it (she’s a real live vegetarian Indian, so I think she knows whereof she speaks…)!

A report and more recipes will follow…….