Thai Pork Stir-Fry

Spicy

Thai Pork Stir-Fry

with Green Beans and Cilantro

30 min

Difficulty: 1/3

Thai

Ingredients: Ground pork • Green beans • Basmati rice • Yellow onion • Lime • Ginger • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Brown sugar • Cilantro • Thai spice blend (mustard, milk) (salt, spices (including mustard) and herbs, sugars (sugar, corn syrup solids), dehydrated vegetables (onion, garlic), corn starch, coconut powder (coconut milk, maltodextrin, sodium caseinate (milk)), lemon juice powder (corn syrup solids, concentrated lemon juice, lemon oil, silicon dioxide), coconut oil, yeast extract, silicon dioxide) • Garlic • Chili pepper.

Allergens

Sulphites

Soy

Sulphites

Mustard

Milk

Wheat

Egg

May contain traces of allergens

Crustaceans

Gluten

Peanuts

Sesame

Tree nuts

Fish

Tags

30-min-or-less

Spicy

Pan-asian-plates

Noodle-stir-fry

Ingredients

Ground Pork

250 g

Basmati Rice

0.75 cup

Green Beans

170 g

Lime

0.5 unit(s)

Yellow Onion

0.5 unit(s)

Ginger

30 g

Cilantro

7 g

Garlic, cloves

2 unit(s)

Chili Pepper

1 unit(s)

Brown Sugar

2 tbsp

Soy Sauce

2 tbsp

Thai Spice Blend

7 g

Oil

1 tbsp

Salt

0.25 tsp

Pepper

0.125 tsp

Preparation

To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
Using a strainer, rinse rice until water runs clear.
To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
Remove from heat. Set aside, still covered.

Trim, then halve green beans.
Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 servings).
Peel, then finely grate 1 tbsp (2 tbsp) ginger.
Peel, then mince or grate garlic.
Zest lime, then cut half the lime into wedges (whole lime for 4 servings).
Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies!)

Heat a large non-stick pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, 1 tbsp (2 tbsp) water and green beans. Season with salt and pepper.
Cook for 4-5 min, stirring occasionally, until tender-crisp.
Transfer green beans to a plate. Cover to keep warm.

Reheat the same pan over high.
When hot, add 1/2 tbsp (1 tbsp) oil, pork, onions, Thai Spice Blend and brown sugar.
Cook for 4-6 min, breaking up pork into smaller pieces, until pork is cooked through and slightly sticky.**
Season with salt and pepper.

To the pan with pork, add ginger, garlic and half the chilies. Cook for 1-2 min, stirring often, until fragrant.
Stir in lime zest, soy sauce, green beans and 1/4 cup (1/3 cup) water.
Cook for 1-2 min, stirring often, scraping up any browned bits from the bottom of the pan, until green beans are warmed through.