It can be tough to get picky eaters to eat string beans. But char the colorful veggie in a skillet, toss it with ground pork in a sweet and savory sauce and watch the beans disappear — maybe even before the dish makes it onto the table.
This tasty stir-fry is super simple and super quick — it will take longer to boil or steam the rice it’s served alongside than to cook the meat and beans. I used homemade teriyaki sauce to make it gluten-free, but it’s perfectly acceptable to substitute bottled sauce. Red pepper flakes add a touch of heat, cutting the sweetness of the sauce. Don’t forget the pickled jalapenos for a crunchy finish.
Teriyaki Pork Stir-Fry
Serves 4. By Gretchen McKay.
For pork
1 pound ground pork
2 garlic cloves, thinly sliced
Kosher salt and freshly ground black pepper
1 tablespoon peanut or vegetable oil
2-3 large handfuls thin green beans (about 12 to 16 ounces)
Crushed red pepper flakes
Sesame seeds, for garnish
Sliced pickled jalapenos, for garnish
Cooked white or brown rice, for serving
For sauce
1/2 cup gluten-free soy sauce (such as La Choy)
2 tablespoons honey
2 tablespoons maple syrup
1-inch knob fresh ginger, peeled and finely minced
Pinch red pepper flakes
1-2 tablespoons water, or more to taste
A few drops of toasted sesame oil
2 teaspoons cornstarch
Brown ground pork and garlic in large nonstick skillet over medium heat, stirring often, until meat is no longer pink. Season to taste with salt and pepper, then remove from pan to bowl and wipe pan clean with a paper towel.
Heat oil in pan, then add beans and stir-fry until tender and slightly charred, 4-5 minutes. Add meat back in pan and season with a pinch or two of chili flakes.
