Thai Pork Stir-Fry
with Green Beans and Bell Peppers over Rice
- Soy
- Wheat
Thai cuisine may be known for its heat, but it also features more mild recipes that focus on herbs and aromatics. Our spin on a traditional meat and herb stir-fry puts mint and ginger front and center—the pair showers the veggies and pork in bright and cheerful flavors that leap off the plate.
Ingredients
12 ounce
Green Beans
1 thumb
Ginger
4 unit
Scallions
4 clove
Garlic
2 unit
Bell Pepper
¼ ounce
Mint
1 cup
Basmati Rice
20 ounce
Ground Pork
4 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
1 ounce
Honey
Not included in your delivery
8 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce. Bring 1½ cups water and a pinch of salt to a boil in a small pot. Halve green beans. Peel ginger, then mince until you have 1 TBSP. Trim scallions, then cut into 1-inch pieces. Mince garlic. Core, seed, and thinly slice peppers. Pick mint leaves; coarsely chop until you have 1 TBSP.
Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered.
Heat 4 tsp oil in a large pan over high heat. Add green beans, peppers, and scallions. Toss until softened and starting to brown, 4-5 minutes. Season with salt and pepper. Remove from pan and set aside.
Lower heat under pan to medium and add 4 tsp oil. Add garlic and ginger and toss until fragrant, 1-2 minutes.
Increase heat to medium-high and add pork. Break up meat into pieces with spatula or wooden spoon. Cook until browned and crisp at edges, 5-6 minutes. Toss in veggies, soy sauce, and honey. Season with salt and pepper.
Remove pan from heat and stir in half the mint. Fluff rice with a fork. Divide rice between plates and top with stir-fry. Garnish with remaining mint, if desired.
