Hoisin and Sriracha Pork Stir Fry

🥘 Ingredients

• black pepper
• cornstarch
  1 tbsp
• green
• green beans
  6 oz
• ground pork
  10 oz
• hoisin sauce
  1 tbsp
• lime
  1 unit
• microwavable rice
  2 unit
• peanuts
  1 oz
• salt
• soy sauce
  1 tbsp
• sriracha
  1 tsp

🍳 Cookware

• small bowl
• medium pan
• medium microwave-safe bowl

1. 

   1

   Wash and dry all produce. Trim green beans if necessary, then halve crosswise. (TIP: To do this quickly, line up several beans and slice at once.) Quarter lime into wedges. In a small bowl , whisk together ¾ cup cold water and cornstarch until dissolved. Whisk in hoisin sauce , soy sauce , a big squeeze of lime juice to taste, and as much sriracha as you like. Season with a pinch of salt and black pepper .

   green beans: 6 oz, lime: 1 unit, cornstarch: 1 tbsp, hoisin sauce: 1 tbsp, soy sauce: 1 tbsp, sriracha: 1 tsp, salt, black pepper
2. 

   2

   Heat a drizzle of olive oil in a medium pan (preferably nonstick, use a large pan for 4 servings) over medium-high heat. Add ground pork and cook, breaking up meat into pieces, until browned, 3-5 minutes (it’ll finish cooking in step 4).

   ground pork: 10 oz
3. 

   3

   Meanwhile, place green beans in a medium microwave-safe bowl with a splash of water. Cover bowl tightly with plastic wrap; microwave until green beans are slightly tender, 1-2 minutes. Set aside. Partially open top of microwavable rice and microwave for 90 seconds, or until steamed.

   green, microwavable rice: 2 unit
4. 

   4

   Carefully drain green beans from bowl, then add to pan with pork. Season with a pinch of salt and pepper. Cook, stirring, until pork is cooked through and beans are just tender, 2-3 minutes. Pour in sauce; bring to a boil, scraping up any browned bits from bottom of pan. Reduce to a low simmer and cook until thickened, 2-3 minutes more. Turn off heat. Divide rice between bowls and top with stir-fry. Sprinkle with peanuts and serve with any remaining lime wedges on the side.

   peanuts: 1 oz