crispy pork and green beans with pickled cucumbers

TOTAL TIME: 30 minutes

SERVES: 2-4

Protein

• 1 lb ground pork

Pantry

• 1 tbsp sugar

• 1/4 cup rice wine vinegar

• 2 tbsp soy sauce

• 1 tbsp rice wine vinegar

• 1 tbsp shaoxing wine

• 1/2 tsp sesame oil

• 1 tbsp brown sugar

• 1/4 tsp msg (optional)

• 1-2 tbsp sriracha

• Rice to serve

• Sesame seeds for garnish

Produce

• 300 g green beans

• 1 tbsp minced ginger

• 1 tbsp minced garlic

• 3 persian cucumbers

• 2 large green onions

pre-recipe prep

• Trim your ends off your green beans, and cut in half.

• Mince garlic and ginger.

• Cut white ends off of green onions and mince. Reserve tops for garnish.

1. Make your quick pickled cucumbers. Thinly slice your cucumbers (using a mandolin if you have it). Add to shallow bowl with 1/4 cup rice wine vinegar, 1 tbsp sugar and 1 tsp salt. Stir and set aside.

2. Make your sauce. To a small bowl, add your sauce ingredients: 2 tbsp soy sauce, 1 tbsp rice wine vinegar, 1 tbsp shaoxing wine, 1/2 tsp sesame oil, 1 tbsp brown sugar, 1-2 tbsp sriracha (depending on your spice level) and 1/4 tsp msg (optional). Mix well and set aside.

3. Cook your beans. Heat a large fry pan (not a non stick preferably) over medium high heat. Add 1 tbsp oil. Once smoking hot, add green beans with a pinch of salt and toss. Let cook for one before stirring so the beans can char. Stir and let sit again. Cook until slightly charred on a few sides, about 3 minutes. Remove from pan and set aside.

4. Finish your stir fry. To the same pan over medium high heat, add a splash of oil. Squeeze pork in your hands to remove the meat grinder texture. Drop into hot pan in clumps and do not touch. Let it get deeply brown on one side (about 3-5 minutes) and flip. Once almost cooked through, add diced green onions, minced garlic and ginger and stir. Add in green beans, sauce and stir, cook for 1 minute until sauce slightly thickens.

5. Serve. Serve beans and pork over rice, top with your pickled cucumbers and a TON of sesame seeds and reserved green onion tops.

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Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!