For a different
flavor, replace
beef with pork fillets and beans
with snow peas, stirring in bean sprouts and basil leaves at the end.
Yields 4 servings
6 large mild red chilies, seeds removed
2 tablespoons vegetable oil
1 tablespoon roughly chopped ginger
21 ounces beef strips
1 onion, quartered
4 green onions, sliced
3 teaspoons shrimp paste
7 ounces green beans, trimmed
1/3 cup brown sugar
Place the chilies, ginger, onion, shrimp paste, sugar and oil into a food processor and process until finely chopped. Heat a nonstick frying pan over medium-high heat and add the chili paste. Cook, stirring, for five to seven minutes or until the mixture is thick and fragrant. Add the beef to the pan and stir-fry for three minutes. Add the green onions and beans, cover and cook for a further three minutes or until the vegetables are tender. Serve with steamed jasmine rice.
