Ingredients:

2 cup wing bean (sliced thin)
1 cup pork loin (sliced thin into bite size pieces)
1/3 cup ground peanuts (crushed)
1/3 cup flake coconut
1/3 cup coconut milk
¼ cup shrimp (peeled and chopped)
2 each red chili peppers (crushed)
2 tbsp. chili paste in oil
3 tbsp. fish sauce
3 tbsp. palm sugar
3 tbsp. lime juice

Preparation:

1. Soak the wing beans in a bowl of white vinegar for about 5 minutes and then remove from the vinegar and set aside.
2. Place the palm sugar, fish sauce, chili paste in oil and lime juice in a bowl, and then mix together and set aside.
3. Pour the coconut milk into a medium size pot and bring to a boil, then set aside.
4. Place the coconut flake, ground peanuts, red chili peppers (crushed, using a mortar and pestle) and the ingredients previously set aside in paragraphs 1 through 3 above, into a wok and mix together using a medium-low heat setting for a few minutes, then turn off the heat.
5. Fry the pork loin and shrimp together in a frying pan for a few minutes until cooked and then place the pork and shrimp into the wok, stirring until mixed together with the contents of the wok.
6. Transfer the contents of the wok to a serving plate and garnish with mint leaves.

Make 3 servings

Tip: Boiled green beans can be substituted, if the wing beans are not available.