Stir-Fried Green Beans With Pork and Chiles

• servings: 4 servings
• total time: 20 minutes

Ingredients

2 tablespoons neutral oil, such as peanut, sunflower or grapeseed, plus more if needed

1 pound ground pork

1 teaspoon kosher salt

1 lb green beans, cut into 1/2-inch lengths

2 red chiles, seeded or not, thinly sliced

1 tablespoon freshly grated ginger

5 garlic cloves, minced

1 teaspoon coriander seeds, lightly cracked with a mortar and pestle or with the side of a knife

1/4 cup cilantro leaves and tender stems, chopped, plus more for serving

5 tablespoons rice-wine vinegar, plus more for serving

2 tbsp soy sauce, plus more to taste

1/2 teaspoon sugar

Cooked white rice or rice noodles, for serving

Sliced tomato, for serving (optional)

Directions

Heat a 12-inch skillet or wok over medium-high heat for 1 minute, then add the oil and let heat for another 30 seconds — it should be hot but not smoking. Stir in pork and 3/4 teaspoon salt, and cook, breaking up meat with a spoon, until browned and crisp, 6 to 9 minutes. Transfer to a plate.

Return pan to heat and add more oil if it looks dry. Stir in green beans, cook until they are crisp, tender and bright green, 1 to 3 minutes. Stir in chiles, ginger, garlic, coriander seeds and remaining 1/4 teaspoon salt. Cook, stirring frequently, until fragrant, about 1 minute longer.

Return pork to skillet, along with chopped cilantro, vinegar, soy sauce and sugar. Stir briefly to combine, then scrape into a serving platter.

Sprinkle more vinegar and soy sauce on top to taste, then top with more chopped cilantro. Serve with rice, and sliced tomato, if you like.

Nutrition

• Calories: 421
• Total Fat: 27 g
• Saturated Fat: 9 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Sodium: 687 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 3 g
• Total Sugars: 5 g
• Protein: 24 g