We were craving Thai takeout last week, and I was thisclose to picking up the phone for delivery when I realized I had everything at home to make one of our favourite dishes – garlicky-spicy minced pork, fresh basil and finely chopped green beans stir-fried with flat rice noodles.
The easy sauce is a savoury blend of soy sauce, fish sauce and a bit of brown sugar to balance the heat. I was really excited that the flavour was just right on the first try.
We like it pretty spicy, but I kept it at a medium level with the option to throw in some crushed red chiles toward the end so you can dial the heat up to your preference.
I love how just chopping green beans in a different way – thinly, crosswise – gives them a whole new identity. They are close in size to the bits of ground pork, and add a great texture without overwhelming the dish.
As a bonus, the whole meal came together faster than delivery would have taken. And making it in my own kitchen, I’m sure it was healthier (more green beans, less oil, a more moderate amount of noodles).
A yummy new stir-fry to add to our rotation! Have you discovered any great new weeknight meals lately?
Thai pork, basil and green bean stir fry
- 3 tbsp vegetable oil
- ¼ cup finely chopped onion
- 4 cloves garlic minced
- 2 thai bird chiles
- 1 lb lean ground pork
- ½ tsp kosher salt
- 9 oz green beans thinly sliced crosswise (yields about 2 cups)
- ¼ cup soy sauce
- 2 tbsp fish sauce
- 1 tsp brown sugar
- 1 cup packed basil leaves thinly sliced
- crushed dried red chiles to taste (optional)
- Noodles or rice for serving
- Heat oil in a large skillet or wok over medium-high heat. Add onion, garlic and chilies; sauté until fragrant, about a minute. Add pork and salt; cook, breaking up with a spoon, until no longer pink inside and crisping at edges. Add green beans and cook, stirring frequently, until crisp-tender but still bright green, about 2 minutes.
- Meanwhile, whisk together soy sauce, fish sauce and brown sugar. Pour into pan and stir to coat pork and beans. Taste and add a pinch of crushed chiles if more heat is desired. Stir in basil leaves and serve with noodles or rice.
Last Updated on May 31, 2015 by Jennifer Pallian BSc, RD
Very delicious. My only suggestion–try squeezing half a lime at the end when you add the basil, and then serve with lime wedges. I added lime after the fact and it really brought the dish alive.
Why is this so good? Seriously so easy, too. I used veggie crumbles instead of pork. I’m not even sure why I’ve ever been buying take out now. I have a massive thai basil plant in the back yard. Definitely making this again