Stir fry lovers, this one is for you. Ground pork stir-fried with string beans, lemongrass and aromatics such as ginger, lime, garlic, and chilies served over quinoa rice w/ a sunny-side up egg has become one of my favourite dishes to make. This dish is super easy to make and ready in literally less than 30 minutes, trust.
- Author: Cookingwithchow
- Course: Dinner
- Servings: 2
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
INGREDIENTS
- 1 cup minced pork (250g)
- 1/2 cup string beans (green beans) washed with ends cut, cut into 1 inch pieces
- 1 red Thai chili pepper diced finely (optional)
- 4 cloves garlic minced
- 1 lime
- 1/4 cup lemon grass minced
- 1 tbsp ginger minced
- 1/8 cup shallot diced
- 2 tbsp olive oil
- 3 tbsp brown sugar
- 3 tbsp dark soy sauce
- 1/2 tsp salt
- pepper
- 1/2 cup Thai basil leaves (roughly chopped)
DIRECTIONS
- Heat up 1 tbsp oil in a wok. Add in string beans and cook, stirring occasionally, under fork-tender (5-7 minutes). Season with salt and pepper. Transfer to a plat and set aside.
- In the same wok, heat up 1 tbsp oil and cook shallots, ginger, garlic, lemon grass, and Thai chili pepper until fragrant (2-3 minutes). Add in pork, cook while breaking up the pork into smaller pieces. Cook for 4-7 minutes until no more pink remains.
- Combine brown sugar and soy sauce and cook, stirring often for 2-3 minutes. Add back in the cooked beans, lime zest, lime juice, and salt, pepper, and 2 tbsp of water.
- Turn off the heat and add in fresh basil leaves. Stir in well and serve immediately with steamed rice and a sunny-side up egg.
Let me know how you enjoy this recipe in the comments below! Stay tuned for more recipes!
xx, CWC
