Don’t let the pungent aroma of ginger discourage you. It adds a peppery and slightly sweet flavor to a wide variety of Asian dishes. For this quick and easy stir-fry, our chefs put their own spin on a traditional Thai dish called Pad Krapow Moo by pairing ginger and mint.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
½ cup
Basmati Rice
¼ ounce
Mint
2 clove
Garlic
6 ounce
Green Beans
1 unit
Red Bell Pepper
10 ounce
Ground Pork
6 teaspoon
Soy Sauce
(ContainsSoy)2 unit
Scallions
1 thumb
Ginger
1 jar
Honey
Not included in your delivery
4 teaspoon
Olive Oil
unit
Salt
unit
Pepper
Cook the rice: Bring 1 cup salted water to a boil in a small pot. Once boiling, add the rice. Cover and reduce to a simmer for 15-20 minutes, until al dente.
Wash and dry all produce. Trim and halve the green beans. Peel and mince the ginger. Mince or grate the garlic. Trim and cut the scallions into 1-inch pieces. Core, seed, and thinly slice the bell pepper. Coarsely chop the mint leaves.
Heat a large drizzle of oil in a large pan over high heat. Add the green beans, bell pepper, and scallions. Cook, tossing, for 3-4 minutes, until softened and starting to brown. Season with salt and pepper. Remove from the pan and set aside.
Reduce the heat to medium and add another large drizzle of oil in the same pan. Add the garlic and ginger. Cook, tossing, for 1-2 minutes, until fragrant.
Increase the heat to medium-high and add the pork. Cook, breaking up the meat into pieces, for 3-5 minutes, until browned. Toss in the veggies along with the soy sauce and 1 Tablespoon honey. Taste and season with salt and pepper.
Finish and plate: Remove the pan from the heat and stir in half the mint. Fluff the rice with a fork. Serve the Thai pork stir-fry on a bed of rice and garnish with the remaining mint. Enjoy!