Name: Pork and Vegetable Stir-Fry with Rice Pilaf
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 2 servings
Ingredients: 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

Directions

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.
Preheat the oven to 350 degrees F.
On a baking sheet, bake the sliced almonds until aromatic and toasted, about 7 minutes. Set aside.
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.
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.
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.

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Pork and Vegetable Stir-Fry with Rice Pilaf

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