Achieving the correct balance of flavor in the beans depends on using two types of vinegar—white vinegar alone will make the beans too tart, while just rice vinegar will yield a taste that's too mild.
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
1 cup white vinegar
1 cup rice vinegar
1 1/4 pounds green beans, trimmed and cut diagonally into 1/2-inch pieces
4 teaspoons peanut oil
1 tablespoon minced peeled fresh ginger
1 tablespoon minced fresh garlic
1 teaspoon crushed red pepper
1/2 pound lean ground pork
1/3 cup fat-free, less-sodium chicken broth
3 tablespoons low-sodium soy sauce
1 1/2 teaspoons cornstarch
1/3 cup thinly sliced green onions
1/4 cup matchstick-cut carrot
How to Make It
Cook rice according to directions.
Bring vinegars to a boil in a large saucepan. Add beans; cook 2 minutes. Drain beans (do not rinse).
Heat oil in a large nonstick skillet over medium-high heat. Add ginger, garlic, and pepper; sauté 30 seconds. Add pork to pan; cook 2 minutes or until browned, stirring to crumble. Add beans; cook 2 minutes, stirring occasionally. Combine broth, soy sauce, and cornstarch; stir with a whisk. Stir broth mixture into pork mixture; cook 1 minute or until thickened. Divide rice among 4 plates; top evenly with pork mixture. Sprinkle with onions and carrot.
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I liked this recipe, but after a little bit, I noticed my hubs was pushing the sour beans aside and just eating the protein and rice. I used ground turkey and brown rice as substitutions. I probably wouldn't make it again since it does require a bit of a more distinct pallet to enjoy the two vinegars.