Monday, July 28, 2014
Inquirer Daily News

Dinner on Deadline

Gingered Green Beans With Ground Pork. (Astrid Riecken/The Washington Post)
Gingered Green Beans With Ground Pork. (Astrid Riecken/The Washington Post)

Asian-inspired, and made with minimal oil and soy sauce, this dish lets the green beans shine.


Gingered Green Beans With Ground Pork

Makes 7 servings (5 cups)

Kosher salt

1 pound trimmed green beans, cut to 11/2-inches

11/2 tablespoons vegetable or peanut oil

2 medium cloves garlic, finely chopped

1-inch piece peeled fresh ginger, finely chopped

8 ounces lean ground pork

1 teaspoon toasted sesame oil, or more as needed

1 teaspoon low-sodium soy sauce, or more, to taste

1. Bring a large pot of salted water to a boil over high heat. Fill a mixing bowl with ice water.

2. Add the green beans to the pot. Cook for 6 minutes or until the vegetables are tender; drain, then immediately transfer the beans to the ice-water bath to cool for 5 minutes. Drain the beans and spread them out on a clean dish towel to dry.

3. Meanwhile, heat the vegetable oil in a large saute pan over medium heat. When the oil shimmers, stir in the garlic and the ginger. Reduce heat to medium-low; cook, stirring occasionally, for 6 or 7 minutes, adjusting heat to keep the garlic and ginger from browning.

4. Increase the heat to medium-high; stir in the ground pork to incorporate with the ginger and garlic, breaking up any clumps of meat. Lightly salt the mixture; cook, stirring every minute or so, for 6 to 8 minutes, until meat is cooked through and lightly browned.

5. Add the green beans, sesame oil, and soy sauce, tossing to incorporate. Cook for 3 or 4 minutes, so the green beans are heated through. Taste; add sesame oil and/or soy sauce as needed. Serve warm or at room temperature.

Per serving: 150 calories, 10 g protein, 5 g carbohydrates, 11 g fat, 3 g saturated fat, 30 mg cholesterol, 95 mg sodium, 2 g dietary fiber, 0 g sugar


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