Wok-Fried Pork and Green Beans with Jasmine Rice

Savory ground pork stir-fried with crisp-tender green beans and a rich garlic-ginger sauce, served over fluffy jasmine rice with a simple, refreshing cucumber salad.

• Prep: 25 min
• Cook: 20 min
• Total: 45 min
• Servings: 5.5
• Cuisine: Chinese
• Difficulty: Medium
• Cost: $3.35/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein

Tags

• stir-fry
• healthy
• savory

Ingredients

• 2 cup jasmine rice
• 2 tablespoon vegetable oil (divided)
• 1.5 pound ground pork
• 1 yellow onion (large, diced)
• 4 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 pound fresh green beans (trimmed)
• 0.5 cup soy sauce (low-sodium)
• 4 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 0.25 teaspoon red pepper flakes
• 0.5 cup water
• 1 tablespoon cornstarch
• 1 English cucumber (thinly sliced)
• 1 teaspoon granulated sugar
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Rinse 2 cups uncooked jasmine rice thoroughly until water runs clear. Cook rice according to package directions, or in a rice cooker.
2. For the cucumber salad: In a small bowl, whisk together 2 tablespoons rice vinegar and 1 teaspoon granulated sugar until dissolved. Add 1 thinly sliced English cucumber and toss to coat. Set aside to marinate while you prepare the rest of the meal.
3. Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add 1 1/2 pounds ground pork and cook, breaking it up with a spoon, until browned, about 6-8 minutes. Drain excess fat and set pork aside.
4. Add the remaining 1 tablespoon vegetable oil to the wok. Add 1 large yellow onion and sauté for 3-4 minutes until softened. Stir in 4 cloves garlic and 1 tablespoon grated fresh ginger and cook for 1 minute more until fragrant.
5. Add 1 pound fresh green beans to the wok and stir-fry for 4-6 minutes, until crisp-tender. Return the cooked ground pork to the wok.
6. In a small bowl, whisk together 1/2 cup low-sodium soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, 1 teaspoon sesame oil, and 1/4 teaspoon red pepper flakes (if using). In a separate small bowl, whisk 1 tablespoon cornstarch into 1/2 cup water until smooth.
7. Pour the soy sauce mixture into the wok and bring to a simmer. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
8. Remove from heat. Serve immediately over the cooked jasmine rice, garnished with fresh cilantro if desired, with the cucumber salad on the side.

Notes

Adjust the amount of red pepper flakes to your preferred spice level. If you don't have fresh ginger, you can substitute with 1 teaspoon ground ginger.

Nutrition (per serving)

• Calories: 610
• Protein: 42.1 g
• Carbohydrates: 65.5 g
• Fat: 19.8 g
• Fiber: 4.5 g
• Sodium: 1350 mg
• Saturated Fat: 5.5 g
• Sugar: 10.3 g
• Cholesterol: 105 mg