Mint and Ginger Pork Stir-Fry with Green Beans and Bell Peppers

This vibrant stir-fry brings together the bright flavors of mint and ginger with tender ground pork and crisp vegetables. It’s a mild yet aromatic dish that’s perfect for those who love Thai cuisine but prefer less heat.

Quick to prepare and full of fresh ingredients, this recipe is ideal for busy weeknights. Serve it over fluffy basmati rice for a satisfying meal that’s sure to become a family favorite.

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Ingredients

12 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce MintView ingredient guideLike ingredientDislike ingredient

1 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

20 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

4 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 ounce HoneyView ingredient guideLike ingredientDislike ingredient

8 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring 1½ cups water and a pinch of salt to a boil in a small pot. Halve the green beans. Peel and mince the ginger until you have 1 tablespoon. Trim the scallions and cut into 1-inch pieces. Mince the garlic. Core, seed and thinly slice the bell peppers. Pick the mint leaves and coarsely chop until you have 1 tablespoon.
2. Once the water is boiling, add the rice to the pot. Cover, lower the heat and simmer until tender, 15-20 minutes. Remove from heat and keep covered.
3. Heat 4 teaspoons of vegetable oil in a large pan over high heat. Add the green beans, bell peppers and scallions. Cook, tossing, until softened and starting to brown, 4-5 minutes. Season with salt and pepper. Remove from the pan and set aside.
4. Lower the heat under the pan to medium and add the remaining 4 teaspoons of oil. Add the garlic and ginger and cook until fragrant, 1-2 minutes.
5. Increase the heat to medium-high and add the ground pork. Break up the meat with a spatula or wooden spoon. Cook until browned and crisp at the edges, 5-6 minutes. Return the vegetables to the pan, then add the soy sauce and honey. Season with salt and pepper.
6. Remove the pan from heat and stir in half of the mint. Fluff the rice with a fork. Divide the rice among plates and top with the stir-fry. Garnish with the remaining mint, if desired.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, jasmine rice or long-grain white rice work well. Adjust cooking time according to package directions.

Can I make this dish ahead of time?

This stir-fry is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat.

Is this recipe gluten-free?

Yes, as long as you use gluten-free soy sauce or tamari. The recipe is naturally gluten-free.