Gingered Green Beans With Ground Pork 6.000

Astrid Riecken for The Washington Post

Nourish Jan 15, 2014

Asian-inspired, this dish is made with minimal amounts of oil and soy sauce. And that lets the green beans shine through.


Servings:
6 - 7

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-7 servings; makes 5 cups

Ingredients
  • Kosher salt
  • 1 pound green beans, trimmed and cut into 1 1/2-inch pieces
  • 1 1/2 tablespoons vegetable oil or peanut oil
  • 2 medium cloves garlic, finely chopped
  • 1-inch piece peeled fresh ginger root, finely chopped
  • 8 ounces lean ground pork
  • 1 teaspoon toasted sesame oil, or more as needed
  • 1 teaspoon low-sodium soy sauce, or more as needed

Directions

Bring a large pot of salted water to a boil over high heat. Fill a mixing bowl with ice water.

Add the green beans to the pot. Cook for 6 minutes or until the vegetables are tender; drain, then immediately transfer the beans to the ice-water bath to cool for 5 minutes. Drain the beans and spread them out on a clean dish towel to dry.

Meanwhile, heat the vegetable or peanut oil in a large saute pan over medium heat. Once the oil shimmers, stir in the garlic and the ginger. Reduce the heat to medium-low; cook, stirring occasionally, for 6 or 7 minutes, adjusting the heat as needed to keep the garlic and ginger from browning.

Increase the heat to medium-high; stir in the ground pork to incorporate with the ginger and garlic, breaking up any clumps of meat. Lightly salt the mixture; cook, stirring every minute or so, for 6 to 8 minutes, until the meat is cooked through and lightly browned.

Add the cooked green beans, sesame oil and soy sauce, tossing to incorporate. Cook for 3 or 4 minutes, so the green beans are heated through. Taste; add sesame oil and/or soy sauce as needed.

Serve warm or at room temperature.

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Recipe Source

From Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

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