Something different, but dumping 2 cups of vinegar down the drain? Was kinda a waste. It was good, but not something I would make again.
Sour Beans with Minced Pork
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.
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- Calories: 290
- Fat: 9.8g
- Saturated fat: 2.8g
- Monounsaturated fat: 3.6g
- Polyunsaturated fat: 1.6g
- Protein: 16.6g
- Carbohydrate: 34.4g
- Fiber: 5.5g
- Cholesterol: 43mg
- Iron: 2.6mg
- Sodium: 483mg
- Calcium: 66mg
- 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
- 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.
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