Sesame-Ginger Pork and Jasmine Rice

Glazed ground pork with toasted sesame, fresh garlic, and snappy green beans served over fragrant jasmine rice.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 5
• Cuisine: Korean
• Difficulty: Easy
• Cost: $2.12/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Sugar
• Low-Cholesterol

Tags

• stir-fry
• quick
• savory
• sweet
• budget-friendly

Ingredients

• 1.5 cup jasmine rice
• 3 cup water
• 1 pound ground pork
• 1 pound green beans (trimmed and halved)
• 1 tablespoon olive oil
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 3 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon toasted sesame oil

Instructions

1. Add jasmine rice and water to a medium saucepan, bring to a rolling boil over high heat, cover with a tight lid, reduce heat to low, and cook for 15 minutes.
2. In a small bowl, whisk together soy sauce, brown sugar, and toasted sesame oil until the sugar dissolves.
3. Heat olive oil in a large skillet over medium-high heat, add the trimmed green beans, and sauté for 4 minutes until lightly blistered and tender-crisp, then transfer to a plate.
4. Add ground pork to the hot skillet, breaking it apart and cooking for 5 to 6 minutes until browned and an internal temperature of 160 degrees F is reached.
5. Stir minced garlic and grated fresh ginger into the pork for 1 minute, then return green beans to the skillet and pour in the sauce mixture, tossing everything for 2 minutes to glaze.
6. Fluff jasmine rice with a fork, divide among plates, and spoon the glazed pork and green beans alongside.

Notes

Green beans hold their snap wonderfully when packed for next-day reheat.

Nutrition (per serving)

• Calories: 511
• Protein: 21.9 g
• Carbohydrates: 51.9 g
• Fat: 21.6 g
• Fiber: 0.8 g
• Sodium: 910 mg
• Saturated Fat: 6.4 g
• Sugar: 3.1 g
• Cholesterol: 60 mg