Blistered Green Beans with Pork, Pineapple and Basil Recipe
Photo: Charles Masters
Serves 4
Ingredients
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
Directions
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.
Ingredients
Directions
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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