Ginger Pork and Green Bean Stir-Fry
Ground pork fried until crisp with blistered green beans and a sweet-salty hoisin sauce. Start the rice first and it all lands at once.
Ingredients
- 1½ cups jasmine rice rinsed
- 2¼ cups water
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp sriracha
- 2 tbsp vegetable oil
- 12 oz green beans trimmed, cut into 2-inch pieces
- 1 lb ground pork
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 4 scallions sliced, whites and greens separated
- ½ lime
Steps
Bring 1½ cups jasmine rice and 2¼ cups water to a boil. Cover, turn the heat to low, and cook until tender. Keep covered off the heat.
Whisk 2 tbsp soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, and 1 tsp sriracha in a small bowl.
Heat 1 tbsp vegetable oil in a large skillet over high heat. Cook 12 oz green beans, tossing now and then, until blistered in spots. Move to a plate.
Add the rest of the oil (1 tbsp vegetable oil) and 1 lb ground pork. Press it flat and leave it until the bottom is browned and crisp, then break it up.
Add 3 cloves garlic, 1 tbsp fresh ginger, and the scallion whites from 4 scallions; stir 30 seconds. Pour in the sauce, return the green beans, and toss until glossy.
Squeeze ½ lime over the top, scatter the scallion greens, and serve over rice.
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