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

This vibrant stir-fry brings together tender ground pork, crunchy green beans and sweet bell peppers in a fragrant ginger and mint sauce. It’s a mild yet aromatic dish that highlights fresh herbs and simple ingredients.

Serve over steamed basmati rice for a complete meal that’s both satisfying and quick to prepare. The combination of savory soy sauce and honey balances the bright flavors of mint and ginger.

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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

Salt to tasteView ingredient guideLike ingredientDislike ingredient

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

Is this dish gluten-free?

The recipe uses soy sauce, which contains wheat. To make it gluten-free, use tamari or a gluten-free soy sauce.

Can I prepare this stir-fry ahead of time?

It’s best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or microwave.