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Sour Beans with Minced Pork

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 4 servings
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.

Ingredients

  • 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

Nutrition Information

  • calories 290
  • fat 9.8 g
  • satfat 2.8 g
  • monofat 3.6 g
  • polyfat 1.6 g
  • protein 16.6 g
  • carbohydrate 34.4 g
  • fiber 5.5 g
  • cholesterol 43 mg
  • iron 2.6 mg
  • sodium 483 mg
  • calcium 66 mg

How to Make It

  1. Cook rice according to directions.

  2. Bring vinegars to a boil in a large saucepan. Add beans; cook 2 minutes. Drain beans (do not rinse).

  3. 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.