Dinner on Deadline
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)
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