Q1: Why do you freeze the pork before slicing it for a stir-fry?

Placing the pork in the freezer for just 15-20 minutes is a brilliant trick that makes slicing it a breeze. It firms up the meat just enough so that your knife can easily glide through it, allowing you to get the super-thin, uniform strips that are perfect for a quick-cooking stir-fry.RA

Q2: What are haricots verts, and can I use regular green beans?

Haricots verts is simply the French term for green beans. In the U.S., it typically refers to a specific variety of green bean that is longer, thinner, and more tender than standard American green beans. If you can't find them, you can absolutely use regular green beans; just try to choose the thinnest ones available.

Q3: What is fish sauce and will it make my stir-fry taste fishy?

Fish sauce is a staple condiment in Southeast Asian cuisine, made from fermented anchovies and salt. While it does smell pungent on its own, it will not make your food taste fishy. In cooking, it provides an incredible, deep, savory, umami flavor that is complex and salty. It's the secret ingredient that gives many Thai and Vietnamese dishes their signature addictive taste.

Q4: What is the secret to a good stir-fry?

The two biggest secrets to a great stir-fry are preparation and high heat . Have all your ingredients chopped, measured, and ready to go before you start (this is called "mise en place"). Stir-frying happens very fast, so you won't have time to chop as you go. Secondly, make sure your skillet or wok is very hot before you add your protein. This ensures you get a beautiful sear and caramelization rather than just steaming the meat.

Q5: Why do you rinse the jasmine rice?

Rinsing jasmine rice under cool water before cooking washes away the excess surface starch. This helps the rice grains stay separate and fluffy after cooking, preventing them from becoming overly sticky or clumpy. It's a simple step that leads to a much better final texture.

Quick & Easy 30-Minute Pork and Green Bean Stir-Fry

Name: Quick & Easy Pork and Green Bean Stir-Fry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Asian-Fusion
Ingredients: 1 1/2 pounds pork sirloin chops or pork blade steaks, bones removed; 1 1/2 cups jasmine rice, rinsed; Zest of 1 lemon, removed in wide strips; Kosher salt and freshly ground pepper; 1/4 cup vegetable oil; 1 pound haricots verts, trimmed and halved; 2 cloves garlic, finely chopped; 1/2 red jalapeno pepper, seeded and finely diced; 1 tablespoon grated peeled fresh ginger; 1/3 cup packed dark brown sugar; 1 tablespoon fish sauce; Chopped fresh cilantro and/or mint, for topping

Quick & Easy Pork and Green Bean Stir-Fry

An Asian-inspired one-pan meal, this Pork and Green Bean Stir-Fry features tender strips of seared pork and crisp-tender haricots verts. The dish is brought together with a sweet and savory glaze made from brown sugar, fish sauce, garlic, ginger, and jalapeño. It is served over a bed of fluffy jasmine rice that has been infused with fresh lemon zest, and garnished with fresh cilantro or mint.

Author: Grace
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stir-Frying
Cuisine: Asian-Fusion
Diet: Gluten Free

Ingredients

Scale

1 1/2 pounds pork sirloin chops or pork blade steaks, bones removed
1 1/2 cups jasmine rice, rinsed
Zest of 1 lemon, removed in wide strips
Kosher salt and freshly ground pepper
1/4 cup vegetable oil
1 pound haricots verts, trimmed and halved
2 cloves garlic, finely chopped
1/2 red jalapeno pepper, seeded and finely diced
1 tablespoon grated peeled fresh ginger
1/3 cup packed dark brown sugar
1 tablespoon fish sauce
Chopped fresh cilantro and/or mint, for topping

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Instructions

Place the pork in the freezer for about 15 minutes to make it easier to slice.
While the pork chills, put the rinsed rice in a medium saucepan with 2 cups of water, the lemon zest strips, and 1/2 teaspoon of salt. Bring to a boil, stir once, then cover and reduce the heat to low. Cook for about 10 minutes, or until the water is absorbed. Turn off the heat and let it stand, covered, for 10 minutes. Fluff the rice with a fork before serving.
Meanwhile, slice the chilled pork into 1 1/2-by-1/2-inch strips and season with salt and pepper.
Heat 2 tablespoons of vegetable oil in a large nonstick skillet over high heat until very hot. Working in batches, add half the pork and cook for about 2 minutes per side until browned. Transfer the cooked pork to a large bowl and repeat with the remaining pork.
Add another 1 tablespoon of vegetable oil to the skillet over medium heat. Add the haricots verts, 1/4 teaspoon of salt, and 1/3 cup of water. Cook, stirring, for about 6 minutes, until the water evaporates and the beans start to brown. Add the cooked beans to the bowl with the pork.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the garlic, jalapeno, and ginger, and cook for 1 minute, stirring, until golden.
Stir in the brown sugar, fish sauce, and 1/4 cup of water. Cook for 1 to 2 minutes, until the sauce is thick and bubbling.
Return the cooked pork and haricots verts to the skillet and toss in the sauce until everything is glazed, about 1 minute. Season with salt.
Serve the stir-fry over the lemon-infused rice and top with fresh cilantro and/or mint.

Notes

Placing the pork in the freezer for a short time firms it up, making it much easier to slice into thin, even strips.
Cooking the pork in batches is a key step to ensure it sears and browns properly rather than steaming in an overcrowded pan.
Infusing the rice with lemon zest as it cooks adds a bright, aromatic base for the savory stir-fry.

Nutrition

Serving Size: 1/4 of recipe
Calories: 700-850
Sugar: 25-35 g
Sodium: 800-1100 mg
Fat: 30-40 g
Saturated Fat: 8-12 g
Trans Fat: 0 g
Carbohydrates: 70-85 g
Fiber: 6-8 g
Protein: 35-45 g
Cholesterol: 90-120 mg

Find it online: https://www.eatswithsoul.com/pork-and-green-bean/