Pork and Vegetable Stir-Fry with Rice Pilaf

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  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 2 servings
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2 tablespoons olive oil

1/2 shallot, diced 

Kosher salt

2 cups chicken stock 

1 cup long-grain rice 

2 bay leaves 

1 sprig fresh thyme 

1 cup sliced almonds

3 scallions

3 tablespoons canola oil 

2 cloves garlic, smashed 

1 inch of ginger, peeled and grated 

One 10-ounce boneless pork chop, sliced very thinly

8 haricots verts/green beans, cut in half

4 shiitake mushrooms, julienned

1/2 large carrot, julienned

1/2 cup oyster sauce 

1/2 cup shelled edamame

2 tablespoons soy sauce 

1 tablespoon red wine vinegar 

1 teaspoon chili paste 


  1. For the rice pilaf, heat the olive oil in a medium saucepot over medium heat. Add the shallots and some salt and cook until the shallots are translucent, about 3 minutes. Add the chicken stock, rice, bay leaves, thyme and salt to taste. Bring to a boil. Reduce the heat to medium low and cover with a lid. Cook for about 15 minutes.
  2. Preheat the oven to 350 degrees F.
  3. On a baking sheet, bake the sliced almonds until aromatic and toasted, about 7 minutes. Set aside.
  4. Slice the scallions diagonally. Separate the green and white ends. Set aside the scallion whites for the stir-fry. Save the scallion greens to top the stir-fry and rice pilaf.
  5. Heat a griddle to medium-high heat. Add the canola oil, garlic, ginger and scallion whites and let sweat for about 3 minutes. Add the pork, green beans, mushrooms and carrots and cook until everything has browned nicely, 5 to 7 minutes. Finish off the stir-fry with the oyster sauce, edamame, soy sauce, red wine vinegar and chili paste. Mix until well incorporated.
  6. Before serving, lightly fluff the rice with a fork. Serve the stir-fry with the rice pilaf and top with the toasted almonds and scallion greens.