Vietnamese · Dinner
Stir Fried Ground Pork With Green Beans
Vietnamese stir-fry of ground pork and green beans, wok-seared with garlic, shallot, and fish sauce, finished with a touch of caramel-sweet soy for depth. Peppery and savory with a light char from high heat, the pork stays loose and crumbled, the beans crisp-tender, served hot over steamed rice.
$4
10 minsPrep
9 minsCook
19 minsTotal
EasyLevel
Nutrition per serving
459Calories
30.4gProtein
26.8gFat
24.6gCarbs
6.9gSugar
3.6gFiber
1213mgSodium
126mgChol
8.9gSat Fat
760mgPotassium
65mgCalcium
2.9mgIron
0.9mcgVitamin B12
12mgVitamin C
gluten-free-adaptable
rich-umami
thirty-min-meals
Instructions
1
Prep
Trim the green beans into 2-inch pieces, mince the garlic and shallot, slice the scallion, and whisk fish sauce, soy sauce, and sugar together.
2
Heat the vegetable oil in a wok over high heat until shimmering. Add garlic and shallot, stir-fry for 30 seconds until fragrant and golden at the edges.
3
Add ground pork, breaking it up with a spatula, and stir-fry over high heat for 3 to 4 minutes until browned and no longer pink.
4
Add green beans to the wok and toss over high heat for 3 minutes until bright green and crisp-tender. Pour the fish sauce mixture in, toss for 1 minute until glossy. Season with black pepper.
5
Plate
Spoon the pork and green beans over the jasmine rice and scatter the sliced scallion over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g ground pork
- 8 oz226g green beans
- 4 cloves4 cloves garlic
- 22 small shallot
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp sugar
- 1 tsp1 tsp ground black pepper
- 2 tbsp2 tbsp vegetable oil
- 22 scallion
- 1 cup196g steamed jasmine rice, to serve
