pork stir fry with green beans

 Another successful stir fry meal from Recipe Tin Eats to counteract the holiday flavors a bit. I increased the sauce volume in the recipe below. Kory and I agreed we'd make this again with either ground beef or sliced chicken breast too. 

Ingredients

• 12 oz green beans
• 1 lb. ground pork 
• 1 small onion, finely chopped (about 1/2 cup)
• 2 tsp finely chopped garlic (2 cloves)
• 2 tsp ginger, finely chopped
• 2 1/2 tbsp veggie oil
• Sauce
• 1/3 cup gluten free dark soy sauce
• 1/3 cup mirin
• 1/6 cup Trader Joe's sweet chili sauce

Instructions

1. Mix Sauce ingredients in a bowl.
2. Trim the tough end of the beans, then chop into 1" pieces.
3. Charred Beans: Heat 1 1/2 tbsp oil in a heavy based skillet over high heat (I use cast iron) until smoking. Add beans, spread out to cover base. Leave for 1 minute. Quick stir, spread out, cook for 30 seconds. Stir, then leave for 30 seconds, then repeat once more (so 2 1/2 minutes in total cook time) until beans are charred but tender crisp (not withered and floppy). Remove into bowl.
4. Turn heat down to medium high, add 1 tbsp oil. Add onion, then garlic and ginger. Cook for 1 minute until edges of onion are golden.
5. Turn heat back up to high. Add pork and cook, breaking it up as you go. Cook for 2 minutes until the pork is cooked through, then add Sauce. Cook for 30 seconds, then add beans and stir for another 30 seconds.
6. Serve over rice.