Name: Pork and Green Bean Stir-Fry with Ginger, Cilantro and Mint
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 1/2 pounds pork sirloin chops or pork blade steaks, bones removed; 1 1/2 cups 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 haricots verts, 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 haricots verts, 1/4 teaspoon salt and 1/3 cup water; cook, stirring, until the water evaporates and the haricots verts 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.

Photograph by Ryan Dausch

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

Courtesy of Food Network Magazine