- 20 mins
- 30 mins
Ingredients
- 2 tablespoons vegetable oil
- 1/4 lb ground pork
- 1 tsp cornstarch
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 1/4 cup soy sauce
- 1 ounce hot chili garlic sauce
- 1/4 cup rice wine vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon mirin or white wine
- 1/2 teaspoon sesame oil
- 1 teaspoon chopped fresh cilantro leaves
- 1 pound green beans, cleaned
- 1-cup rice
Preparation
Step 1
1. make rice
2. Heat oil in 12-inch nonstick skillet over high heat until just smoking. Add beans and cook, stirring frequently, until crisp-tender and skins are shriveled and blackened in spots, 5 to 8 minutes (reduce heat to medium-high if beans darken too quickly). Transfer beans to large plate.
3. combine pork, cornstarch and some salt and pepper
4. Reduce heat to medium-high and add pork to now-empty skillet. Cook, breaking pork into small pieces, until no pink remains, about 2 minutes. Add garlic and ginger; cook, stirring constantly, until fragrant, 15 to 20 seconds.
5. Quickly add soy sauce, chili sauce, rice wine vinegar, hoisin, mirin, sesame oil and cilantro. Return green beans to pan. Toss to combine.
6. Serve immediately. Garnish with chopped peanuts and parsley