Sour Beans with Minced Pork |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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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