Our new favorite stir-fry! We searched everywhere for the Kikkoman Triple Ginger sauce without success. Our standard teriyaki sauce did not disappoint. The only things I will change next time is opting to leave out the added salt and use a low sodium teriyaki sauce.
Pork-and-Green Bean Stir-Fry
Photo: Melina Hammer; Styling: Buffy Hargett
The key to this dish is developing a nice char on the green beans. To do so, heat the oil in your skillet until it almost smokes before adding the beans. Let them sear, stirring every 20 to 30 seconds, and they'll take on color. Feel free to sub thinly sliced strips of red bell pepper instead of hot chiles.
Yield: Makes 4 servings
- 1 1/2 pounds ground pork
- 2 garlic cloves, thinly sliced
- 1/2 teaspoon table salt
- 1/4 teaspoon ground red pepper
- 1 (8-oz.) package haricots verts (thin green beans)
- 1 tablespoon peanut oil or vegetable oil
- 3/4 cup triple-ginger or regular teriyaki sauce
- 1/2 teaspoon loosely packed lime zest
- 1 tablespoon fresh lime juice
- Hot cooked rice or thin rice noodles
- Garnishes: thinly sliced red jalapeño pepper, lime halves
- 1. Brown ground pork and next 3 ingredients in a large stainless steel skillet over medium-high heat, stirring often, 7 to 8 minutes or until meat crumbles and is no longer pink; drain. Wipe skillet clean.
- 2. Cook green beans in hot oil in skillet over medium-high heat, stirring occasionally, 4 to 5 minutes or until just tender and slightly charred.
- 3. Stir together teriyaki sauce and next 2 ingredients.
- 4. Stir pork mixture into green beans. Stir in teriyaki mixture, tossing to coat. Serve immediately over rice or noodles.
- Note: We tested with Kikkoman Triple Ginger Takumi Collection Teriyaki Sauce.
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