Vietnamese Pork and Green Bean Stir-Fry
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Sugar
- 17 grams
- Protein
- 30 grams
- Dietary Fiber
- 4 grams
- Carbohydrates
- 60 grams
- Sodium
- 681 milligrams
- Cholesterol
- 67 milligrams
- Saturated Fat
- 2 grams
- Total Fat
- 10 grams
- Calories
- 440
- Total: 25 min
- Active: 25 min
Ingredients
1 cup jasmine rice
4 teaspoons vegetable oil
1 12-ounce bag trimmed green beans, cut into 1-inch pieces
3 scallions, thinly sliced, dark green parts separated
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 Thai chile or jalapeño pepper, seeded and minced
1 pound ground pork
1/4 cup packed dark brown sugar
2 tablespoons fish sauce, plus more for serving
1 cup chopped fresh herbs (such as cilantro, mint and Thai basil)
Lime wedges, for serving
Directions
- Cook the rice as the label directs. Set aside off the heat, 5 minutes, then fluff with a fork. Cover and set aside.
- Meanwhile, heat 2 teaspoons vegetable oil in a large wok or skillet over high heat. Add the green beans and cook, stirring occasionally, until crisp-tender and slightly charred, about 5 minutes. Remove to a bowl or large plate.
- Add the remaining 2 teaspoons vegetable oil to the wok or skillet and reduce the heat to medium high. Add the white and light green parts of the scallions, the ginger, garlic and chile and cook, stirring, 30 seconds. Add the pork and cook, breaking it up with a wooden spoon, until browned, 6 to 8 minutes. Stir in the brown sugar and fish sauce and cook until the liquid nearly evaporates and the sugar has caramelized. Stir in the green beans and warm through.
- Divide the rice among bowls and top with the stir-fry, dark green scallion parts and the chopped herbs. Serve with the lime wedges and more fish sauce.