Thai Pork Stir-Fry

Name: Thai Pork Stir-Fry with Green Beans and Bell Peppers over Rice
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 6 ounce Green Beans; 1 thumb Ginger; 2 clove Garlic; 2 unit Scallions; 1 unit Bell Pepper; ¼ ounce Mint; ½ cup Basmati Rice; 10 ounce Ground Pork; 2 tablespoon Soy Sauce; ½ ounce Honey; 4 teaspoon Vegetable Oil; Salt; Pepper

with Green Beans and Bell Peppers over Rice

Recipe Development TeamPublished on June 21, 2017

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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.

Your bell pepper may be orange, yellow, or red. No matter what the color, it will still be delicious! *

Tags:

Gluten-free

Allergens:

Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

6 ounce

Green Beans

1 thumb

Ginger

2 clove

Garlic

2 unit

Scallions

1 unit

Bell Pepper

¼ ounce

Mint

½ cup

Basmati Rice

10 ounce

Ground Pork

2 tablespoon

Soy Sauce

(Contains: Soy, Wheat)

½ ounce

Honey

Not included in your delivery

4 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2803 kJ

Calories670 kcal

Fat36 g

Saturated Fat11 g

Carbohydrate58 g

Sugar11 g

Dietary Fiber5 g

Protein29 g

Cholesterol90 mg

Sodium660 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Peeler

•Small pot

•Large Pan

Instructions

Wash and dry all produce. Bring 1 cup water and a pinch of salt to a boil in a small pot. Halve green beans. Peel and mince ginger. Mince or grate garlic. Trim scallions and cut into 1-inch pieces. Core, seed, and thinly slice bell pepper. Pick leaves from mint and coarsely chop.

Once water boils, add rice to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered until rest of meal is ready.

Heat a large drizzle of oil in a large pan over high heat. Add green beans, bell pepper, and scallions and toss until softened and starting to brown, 4-5 minutes. Season with salt and pepper. Remove from pan and set aside.

Reduce heat to medium and add a large drizzle of oil to same pan. Add garlic and ginger and toss until fragrant, 1-2 minutes.

Increase heat to medium-high and add pork to pan. Break up meat into pieces and 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 of the mint. Fluff rice with a fork, then divide between plates and top with stir-fry. Garnish with remaining mint, if desired.