TOTAL TIME: 30 minutes
SERVES: 2-4
For the pickled cucumbers
-3 Persian cucumbers
-1/4 cup rice wine vinegar
-1 tbsp white sugar
-1 tsp salt
For your stir-fry sauce
-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
For the stir fry
-2 tbsp avocado oil
-1/2 lb green beans
-1 lb ground pork
-1 tbsp minced ginger
-3 cloves garlic, minced
-3 green onions
To serve
-2 servings rice or noodles
-Sesame seeds
Prep your veg (can prep in advance)
Trim the ends off your green beans, and cut into large chunks Mince garlic and ginger. Cut white ends off of green onions and mince. Reserve tops for garnish.Make your quick pickled cucumbers (can prep in advance)
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.Make your stir fry sauce (can prep in advance)
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.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 minute 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.Finish your stir fry
To the same pan over medium high heat, add 1 more tbsp avocodo 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 onion bottoms, minced garlic and ginger and stir. Add in green beans, sauce and stir, cook for 1 minute until sauce slightly thickens.Serve
Serve beans and pork over rice, top with your pickled cucumbers and a TON of sesame seeds and reserved green onion tops.
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!