RICE SALAD with COCONUT MILK 05

02524 RICE SALAD with COCONUT MILK INGREDIENTS for 4 PEOPLE 300 g pork tenderloin 2 tablespoons of olive oil, d?, peanuts 1 tablespoon nuoc mam (Vietnamese fish sauce in Oriental grocery stores), a pinch of chili powder, 200 g of green beans, red pepper, 2 2 inches fresh ginger root, 200 g of rice, 6 tablespoons of coconut milk, green lemon, 2 cloves of garlic, mint leaves for garnish, black pepper.

Cut the pork tenderloin into small pieces, place them in a bowl with oil, fish sauce and chili.

Cover with plastic wrap and let marinate for 30 minutes to cool.

Clean the green beans and cook for 5 minutes to steam; clean and cut the pulp of chopped peppers.

Peel and grate the ginger.

Rinse the rice, pour it into a saucepan with the coconut milk and 30 cl of water, add salt, bring to a boil and let simmer gently until the liquid is completely absorbed.

Cover, let stand for 10 minutes away from fire.

Cut the lemon half to thin washers and collect the remaining juice.

In a wok, sauté the pork pieces with their marinade for 8 minutes over high heat; Add the pieces of bell pepper, continue cooking for another 2 minutes over high heat, then pepper and stir the crushed garlic, ginger and green beans.

Finish cooking for another 2 minutes over high heat, sprinkle the preparation with the lemon juice and let cool for a minute to cool.

Mix the rice and the pork and distributed all over the dishes.

Garnish with mint and lemon slices and serve.