20-Minute Vietnamese Ground Pork Stir-fry Recipe With Green Beans by Chef Gigi Gaggero, Host of KSCU 103.3 FM LIVE Food Talk Radio S.F. Bay Area
In this fast, piquant weeknight meal, ground pork and green beans are stir-fried with plenty of ginger, garlic, chiles and seasoned with soy sauce. A big splash of rice wine vinegar right at the end adds a hit of acidity, which balances the richness of the pork.
Serve this pork stir-fry recipe over rice or rice noodles to help absorb all the salty, spicy sauce. Sometimes I purchase a few pints of already steamed rice from my favorite neighborhood Chinese food restaurant if I'm in a hurry to make dinner.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
- 2 tablespoons neutral-tasting cooking oil, plus more if needed
- 1 pound ground pork
- 8 ounces fresh green beans, cleaned and 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
- 2 cups cilantro leaves and tender stems, chopped, plus more for serving
- 3 tablespoons rice wine vinegar
- 4 teaspoons soy sauce, plus more to taste
- 1/2 teaspoon sugar or sugar substitute
- sesame seeds, for garnish
Here's how to make it:
- Heat a skillet or wok over medium-high heat for 1 minute. Add the oil and let heat for another 30 seconds (it should be hot but not smoking).
- Season the ground pork with salt and pepper. Cook, breaking up meat with a spoon, until browned and crispy, 6 to 9 minutes. Transfer to a plate and set aside.
- 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, 2 to 3 minutes. Do not over cook.
- Stir in chiles, ginger, garlic and coriander seeds. Cook, stirring frequently, until fragrant, about 1 minute. Return pork to skillet, along with vinegar, soy sauce and sugar. Stir briefly to combine. Add chopped cilantro, taste and adjust salt.
- Pour into a serving platter. Sprinkle more vinegar and soy sauce on top to taste, then top with more chopped cilantro and dusting of sesame seeds. Serve with rice.
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