Thai Pork Stir-Fry with Mint and Ginger

🥘 Ingredients

• basmati rice
  1 c
• garlic
  4 clove
• ginger
  1 thumb
• green beans
  12 oz
• ground pork
  20 oz
• honey
  1 oz
• mint
  1 oz
• pepper
• red bell pepper
  2 unit
• salt
• scallions
  4 unit
• soy sauce
  2 oz
• vegetable oil
  2.667 tbsp
• water
  1 c

🍳 Cookware

• small pot
• large pan

1. 

   1

   small pot Bring water and a pinch of salt to a boil. Once boiling, add basmati rice , cover, reduce to a simmer, and cook until tender ⏱️ 15 minutes . Remove from heat and keep covered.

   water: 1 c, salt, basmati rice: 1 c
2. 

   2

   Wash and dry all produce. Trim and halve green beans . Peel and mince ginger . Mince or grate garlic . Trim scallions and cut into 1-inch pieces. Core, seed, and thinly slice red bell pepper . Pluck leaves from mint and coarsely chop.

   green beans: 12 oz, ginger: 1 thumb, garlic: 4 clove, scallions: 4 unit, red bell pepper: 2 unit, mint: 1 oz
3. 

   3

   Heat a large drizzle of vegetable 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 to a plate.

   vegetable oil: 2.667 tbsp, salt, pepper
4. 

   4

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

   garlic, ginger
5. 

   5

   Increase heat to medium-high and add ground pork . Break up with a spatula or wooden spoon and cook until browned and crisp at edges, 5-6 minutes. Toss in soy sauce , honey , and vegetables. Season with salt and pepper.

   ground pork: 20 oz, soy sauce: 2 oz, honey: 1 oz
6. 

   6

   Remove pan from heat and stir in half the mint . Fluff rice with a fork. Divide rice between plates and top with stir-fry. Garnish with remaining mint, if desired.

   mint