Tangy Tamarind Chicken

• While rice cooks, wash and dry produce. • Trim green beans if necessary. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens.

• Toss green beans, garlic, and scallion whites on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until green beans are browned and tender, 12-15 minutes.

• Pat pork* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: If pork begins to brown too quickly, reduce heat and cover. • Turn off heat; transfer pork to a cutting board to rest for at least 5 minutes. Wipe out pan.

Swap in chicken* for pork; cook until browned and cooked through, 3-5 minutes per side.

• Return pan used for pork to low heat. Add tamarind sauce and 1⁄4 cup water (1⁄2 cup for 4 servings); cook, stirring occasionally, until sauce is warmed through, 30-60 seconds. • Remove pan from heat; whisk in 1 TBSP butter (2 TBSP for 4) until melted and combined. TIP: If sauce seems too thick, add water a splash at a time until sauce reaches desired consistency.