Photo: Randy Mayor; Styling: Leigh Ann Ross
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.

How to Make It

Step 1

Cook rice according to directions.

Step 2

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

Step 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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Ratings & Reviews

nichole450r's Review

May 01, 2012

ChefAmandaLynn's Review

December 15, 2011
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.

Saecca's Review

March 07, 2010
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.

nwammel's Review

December 29, 2009
Delicious! My whole family loves it; great flavor. Coworkers asked for the recipe.