Thai Pork Stir-Fry
with Mint and Ginger
Thai cuisine may be known for its heat, but it also features more mild recipes that focus on herbs and aromatics. Our spin on a traditional meat and herb stir-fry puts mint and ginger front and center—the pair showers the veggies and pork in bright and cheerful flavors that leap off the plate.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
Basmati Rice
¼ ounce
Mint
2 clove
Garlic
6 ounce
Green Beans
1 unit
Red Bell Pepper
10 ounce
Ground Pork
1 ounce
Soy Sauce
(Contains Soy, Wheat)
2 unit
Scallions
1 thumb
Ginger
½ ounce
Honey
Not included in your delivery
4 teaspoon
Vegetable Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Bring 1 cup water and a pinch of salt to a boil in a small pot. Once boiling, add rice, cover, and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered.
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 bell pepper. Pick leaves from mint and coarsely chop
Heat a large drizzle of 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 from pan and set aside.
Reduce heat to medium and add a large drizzle of oil to same pan. Add garlic and ginger and toss until fragrant, 1-2 minutes.
Increase heat to medium-high and add pork. Break up meat into pieces with spatula or wooden spoon and cook until browned and crisp at edges, 5-6 minutes. Toss in veggies, soy sauce, and honey. Season with salt and pepper.
Remove pan from heat and stir in half of the mint. Fluff rice with a fork. Divide rice between plates and top with stir-fry. Garnish with remaining mint, if desired.
