Thai Stir-Fried Pork and Green Beans
with fried egg
This meal, which we last featured in 2018, is inspired by Thai street food. Our version is quick to prepare because the green beans and pork are cooked together. Don't forget to add Sriracha or your favorite hot sauce for a spicy kick!
Ingredients
- 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
- Bragg's / coconut aminos - 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 - 2 tsp (sub any hot sauce)
Prep
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Shallots / Lemongrass / Green beans - Prep as directed. Combine shallots and lemongrass. Store green beans separately. (Can be done up to 5 days ahead)
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Season pork - Stir shallots, lemongrass, aminos, and red pepper flakes into pork.
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Make
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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.
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Add pork and saute until cooked through, ~6 minutes. Drain.
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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.
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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.
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Serve pork and green beans with eggs on top and extra lime wedges on the side. Finish with Sriracha. Enjoy!
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