Sesame Pork Stir-Fry
with Green Beans and Jasmine Rice
- Sesame
- Soy
This stir-fry comes together lightning-fast and boasts bold, satisfying flavors. (Exactly what we want on a weeknight.) To achieve its 5 Star Dinner status, crisp-tender green beans and minced pork are coated in a sweet soy-sesame sauce and served over fluffy jasmine rice. A sprinkle of thinly-sliced Thai chili (for you daring EP patrons) finishes the dish with flair.
Ingredients
1 unit
Green Beans
1 unit
Ginger
3 clove
Garlic
1 unit
Red Onion
1 unit
Lime
1 unit
Chili Pepper
1 unit
Jasmine Rice
1 unit
Ground Pork
½ unit
Sesame Oil
(Contains: Sesame)
4 unit
Soy Sauce
(Contains: Soy)
Not included in your delivery
2 tablespoon
Vegetable Oil
1 tablespoon
Sugar
Salt
Pepper
Cooking Steps
Wash and dry all produce. Cut green beans into 1-inch pieces. Peel ginger, then mince until you have 1 TBSP. Peel and mince 3 cloves garlic. Halve, peel, and thinly slice onion. Cut lime into quarters. Thinly slice chili. Place rice, 1¼ cups water, and a large pinch of salt in a small pot.
Bring pot with rice to a boil, then reduce to a gentle simmer and cover. Cook, 15-Keep covered off heat until rest of meal is ready.
Add green beans and cook, tossing, until bright green, about 2 minutes. Pour in 2 TBSP water. Cover pan and let steam until just tender, 2-3 minutes. Remove from pan and set aside.
Heat another 1 TBSP oil in same pan over medium-high heat. Add onion and cook, tossing, until softened, about 5 minutes. Add pork, ginger, and garlic. Cook while breaking up meat into pieces until browned and no longer pink, about 5 minutes. TIP: Carefully pour out any excess oil in pan, if needed.
Add green beans, soy sauce, and 1 TBSP sugar to pan with pork. Toss until well-combined and soy sauce evaporates slightly, about 1 minute. Remove from heat and stir in a squeeze of lime and half the sesame oil. Season with salt and pepper, if needed.
Fluff rice with a fork and divide between plates. Arrange pork stir-fry on top. Garnish with chili (to taste—it’s spicy). Serve with remaining lime wedges.
