Pork and Green Bean Stir-Fry
This version of a takeout favorite calls for half a jalapeno pepper to add some heat to the dish.
Dovetailing Tips: Clean and trim an extra 1 pound of green beans to be used on day 5 in Green Beans Gremolata.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 1/2 pound | pork sirloin chops or pork blade steaks, bones removed |
| 1 1/2 cup | jasmine rice, rinsed |
| zest of 1 lemon, removed in wide strips with a vegetable peeler | |
| kosher salt and freshly ground pepper | |
| 1/4 cup | vegetable oil |
| 1 pound | green beans, trimmed and halved |
| 2 cloves | garlic, finely chopped |
| 1/2 | red jalapeno pepper, seeded and finely diced |
| 1 tablespoon | grated peeled fresh ginger |
| 1/3 cup | packed dark brown sugar |
| 1 tablespoon | fish sauce |
| chopped fresh cilantro and/or mint, for topping |
Directions:
Put the pork in the freezer while you prepare the rice. Put the rice in a medium saucepan and add 2 cups water, the lemon zest and 1/2 teaspoon salt; bring to a boil. Stir, then cover and reduce the heat to low. Cook until the water is absorbed, about 10 minutes. Turn off the heat and let stand 10 minutes. Fluff the rice with a fork.
Meanwhile, cut the pork into 1 1/2-by-1/2-inch strips. Season with salt and pepper. Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat until very hot. Add half the pork and cook until browned, about 2 minutes per side. Remove to a large bowl; repeat with the remaining pork.
Add another 1 tablespoon vegetable oil to the skillet over medium heat. Add the green beens, 1/4 teaspoon salt and 1/3 cup water; cook, stirring, until the water evaporates and the green beans start browning, about 6 minutes. Add to the pork.
Add the remaining 1 tablespoon vegetable oil, the garlic, jalapeno and ginger to the skillet and cook, stirring, until golden, 1 minute. Add the brown sugar, fish sauce and 1/4 cup water; cook until the sauce is thick and bubbling, 1 to 2 minutes. Add the pork and haricots verts to the sauce and toss until glazed, about 1 minute; season with salt. Serve the stir-fry with the rice; top with cilantro and/or mint.
Source: foodnetwork.com
