Thai Pork Stir-Fry
with Green Beans and Bell Peppers over Rice
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
1
Basmati Rice
¼
Mint
2
Garlic
12
Green Beans
1
Red Bell Pepper
16
Ground Pork
4
Soy Sauce
(Contains Soy, Wheat)
2
Scallions
1
Ginger
4
Honey
Not included in your delivery
Salt
Pepper
Vegetable Oil
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Bring 1½ cups water and a pinch of salt to a boil in a small pot. Halve green beans. Peel ginger, then mince until you have 1 TBSP. Trim scallions and cut into 1-inch pieces. Mince garlic. Core, seed, and thinly slice peppers. Pick mint leaves; coarsely chop until you have 1 TBSP.
Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered.
Heat 4 tsp oil in a large pan over high heat. Add green beans, bell peppers, and scallions. Toss until softened and starting to brown, 4-5 minutes. Season with salt and pepper. Remove from pan and set aside.
Lower heat under pan to medium and add 4 tsp oil. 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. 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 the mint. Fluff rice with a fork. Divide rice between plates and top with stir-fry. Garnish with remaining mint, if desired.
