Serves 4


  • 3 Tbsp. vegetable oil
  • 1 pound thin green beans (haricots verts), trimmed
  • 1/4 tsp. salt
  • 6 ounces ground pork
  • 4 garlic cloves, minced
  • 1/2 tsp. ground black pepper
  • 2 Tbsp. soy sauce
  • 2 tsp. Sriracha
  • 4 ounces pineapple, cut into 1 1/2 inch-long sticks (1 cup)
  • 1/2 cup fresh basil, chopped
  • Steamed rice, for serving


    Total time: 20 minutes

    In a large nonstick skillet, heat vegetable oil over high heat until shimmering. Add green beans and cook, stirring a few times, until most of the beans are browned in spots, 6 to 7 minutes. Season with salt and transfer to a large bowl. To skillet, add pork and garlic and cook over medium heat, breaking meat into small pieces, until no pink remains, about 4 minutes. Add ground black pepper, soy sauce and Sriracha. Return reserved beans to skillet along with pineapple, basil and a pinch of salt. Toss lightly and serve with rice.

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