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.
- Your bell pepper may be orange, yellow, or red. No matter what the color, it will still be delicious! *
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 ounce
Green Beans
1 thumb
Ginger
2 clove
Garlic
2 unit
Scallions
1 unit
Bell Pepper
¼ ounce
Mint
½ cup
Basmati Rice
10 ounce
Ground Pork
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
½ ounce
Honey
Not included in your delivery
4 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Bring 1 cup water and a pinch of salt to a boil in a small pot. 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.
Once water boils, add rice to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered until rest of meal is ready.
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 to pan. Break up meat into pieces 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, then divide between plates and top with stir-fry. Garnish with remaining mint, if desired.
