The key to this dish is developing a nice char on the green beans. To do so, heat the oil in your skillet until it almost smokes before adding the beans. Let them sear, stirring every 20 to 30 seconds, and they’ll take on color.
1½ lb. ground pork
2 garlic cloves, thinly sliced
½ tsp. table salt
¼ tsp. ground rep pepper
1 (8-oz.) package haricots verts (thin green beans)
1 Tbsp. peanut oil or vegetable oil
¾ cup triple-ginger or regular teriyaki sauce
½ tsp. loosely packed lime zest
1 Tbsp. fresh lime juice
Hot cooked rice or thin rice noodles
Garnishes: thinly sliced red jalapeño pepper, lime halves
1. Brown ground pork and next 3 ingredients in a large stainless steel skillet over medium-high heat, stirring often, 7 to 8 minutes or until meat crumbles and is no longer pink; drain. Wipe skillet clean.
2. Cook green beans in hot oil in skillet over medium-high heat, stirring occasionally, 4 to 5 minutes or until just tender and slightly charred.
3. Stir together teriyaki sauce and next 2 ingredients.
4. Stir pork mixture into green beans. Stir in teriyaki mixture, tossing to coat. Serve immediately over rice or noodles.
Note: We tested with Kikkoman Triple Ginger Takumi Collection Teriyaki Sauce.
Total time: 20 minutes Tame the heat with bell peppers instead of chiles.
Recipe provided to Modern Day Moms from Southern Living. Recipe from their Southern Living Superfast Southern: Comfort Food in 20 Minutes or Less! cookbook.
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