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

This aromatic stir-fry puts the spotlight on fresh herbs and ginger, creating a dish that’s both comforting and vibrant. Tender green beans and sweet bell peppers are tossed with savory ground pork, then finished with a pop of mint. It’s a balanced meal that comes together in under 30 minutes.

Serve this colorful stir-fry over fluffy basmati rice to soak up every bit of the savory-sweet sauce. The combination of soy sauce and honey adds just the right touch of umami and sweetness, while the mint leaves provide a refreshing finish.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce MintView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

0.5 ounce HoneyView ingredient guideLike ingredientDislike ingredient

4 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 1 cup water and a pinch of salt to a boil in a small pot. Halve the green beans. Peel and mince the ginger. Mince or grate the garlic. Trim the scallions and cut into 1-inch pieces. Core, seed and thinly slice the bell pepper. Pick the mint leaves and coarsely chop.
2. Once the water boils, add the rice to the pot. Cover, lower the heat and simmer until tender, 15-20 minutes. Remove from heat and keep covered until ready to serve.
3. Heat a large drizzle of oil in a large pan over high heat. Add the green beans, bell pepper 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. Reduce the heat to medium and add another large drizzle of oil to the same pan. Add the garlic and ginger and cook, tossing, until fragrant, 1-2 minutes.
5. Increase the heat to medium-high and add the ground pork. Break up the meat and cook until browned and crispy at the edges, 5-6 minutes. Return the cooked vegetables to the pan, then add the soy sauce and honey. Season with salt and pepper. Toss to combine.
6. Remove the pan from the heat and stir in half of the chopped mint. Fluff the rice with a fork, then divide between plates. Top with the stir-fry and garnish with the remaining mint, if desired.

Recipe Tips

FAQ

Can I use a different protein instead of pork?

Yes, ground chicken, turkey or beef work well in this recipe. Adjust cooking time as needed.

Can I substitute the basmati rice with another type?

Absolutely. Jasmine rice, long-grain white rice or even brown rice can be used. Adjust the cooking time and water ratio accordingly.

Is this dish gluten-free?

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