Thai Stir-Fried Pork and Green Beans
with Sriracha mayo / fried egg / rice

Name: Thai Stir-Fried Pork and Green Beans
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 cloves Shallots, chopped; 2 stalks Lemongrass, chopped (sub 1 tsp lemongrass paste / stalk); 1 lb Green beans, trimmed and chopped into 1” / 2.5 cm pieces; 2 tsp Tamari; 1/4 tsp Red pepper flakes (opt); 1 lb Pork, ground; 10 leaves Basil, Thai (opt), chiffonade; 1/4 cup Cilantro leaves, chopped; 1/2 Limes, wedges; 1 Tbsp + 1 Tbsp Oil, cooking; 4 Eggs; 1/4 cup Mayonnaise; 2 tsp Sriracha (sub any hot sauce); 1 tsp Lime juice; 1 cup Rice, uncooked white or brown

Active: 30 Total: 30

Original GF Paleo Vegetarian

This meal, which we last featured in 2018, is inspired by Thai street food. Our version is quick to prepare (the green beans and pork are cooked together) and the dish has an added flavor component from spicy / creamy Sriracha mayo.

Ingredients

Metric

Servings:

Thai Stir-Fried Pork and Green Beans:

Shallots - 2 cloves , chopped
Lemongrass - 2 stalks , chopped (sub 1 tsp lemongrass paste / stalk)
Green beans - 1 lb , trimmed and chopped into 1” / 2.5 cm pieces
Tamari - 2 tsp
Red pepper flakes (opt) - 1/4 tsp
Pork, ground - 1 lb
Basil, Thai (opt) - 10 leaves , chiffonade
Cilantro leaves - 1/4 cup , chopped
Limes - 1/2 , wedges
Oil, cooking - 1 Tbsp + 1 Tbsp
Eggs - 4

Sriracha Mayo:

Mayonnaise - 1/4 cup
Sriracha - 2 tsp (sub any hot sauce)
Lime juice - 1 tsp

Rice:

Rice, uncooked white or brown - 1 cup

Prep

Rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Make Sriracha mayo - Whisk together mayonnaise, Sriracha, and lime juice. (Can be done up to 5 days ahead)
Shallots / Lemongrass / Green beans - Prep as directed. Combine shallots and lemongrass. Store green beans separately. (Can be done up to 5 days ahead)
Season pork - Stir shallots, lemongrass, Tamari, and red pepper flakes into pork.
Basil / Cilantro / Limes - Prep as directed.

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Make

Heat a wok over medium-high heat. Add first part of oil and then green beans to heated oil. Saute until green beans are nearly tender, 3 to 4 minutes.
Add pork and saute until cooked through, ~6 minutes. Drain.
While pork is cooking, heat a nonstick pan over medium heat. Add second part of oil and then crack eggs into heated oil. Fry eggs to desired done-ness (cook on one side for sunny-side up or flip and cook on both sides). Season with some salt.
Return to pork and stir in basil and cilantro. Squeeze one or two of the lime wedges over top (taste as you go to decide how much lime juice to use). Season with some salt.
If rice was made ahead, reheat in the microwave.
Serve pork and rice with eggs on top and extra lime wedges on the side. Drizzle Sriracha mayo over the entire dish. Enjoy!

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