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.
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
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.
