Gingered Green Beans With Ground Pork - 5g Carbs, 2g Fiber, 0g Sugar
Astrid Riecken for The Washington Post
Asian-inspired, this dish is made with minimal amounts of oil and soy sauce. And that lets the green beans shine through.
Servings: 7
Makes: 5 cups
Kosher salt
1 lb green beans, trimmed and cut into 1 1/2-inch pieces
1 1/2 Tbsp vegetable or peanut oil
2 medium cloves garlic, finely chopped
1-inch piece peeled fresh ginger root, finely chopped
8 oz lean ground pork
1 tsp toasted sesame oil, or more as needed
1 tsp low-sodium soy sauce, or more as needed
Bring a large pot of salted water to a boil over high heat. Fill a mixing bowl with ice water.
Add the green beans to the pot. Cook for 6 minutes or until the vegetables are tender; drain, then immediately transfer the beans to the ice-water bath to cool for 5 minutes. Drain the beans and spread them out on a clean dish towel to dry.
Meanwhile, heat the vegetable or peanut oil in a large saute pan over medium heat. Once the oil shimmers, stir in the garlic and the ginger. Reduce the heat to medium-low; cook, stirring occasionally, for 6 or 7 minutes, adjusting the heat as needed to keep the garlic and ginger from browning.
Increase the heat to medium-high; stir in the ground pork to incorporate with the ginger and garlic, breaking up any clumps of meat. Lightly salt the mixture; cook, stirring every minute or so, for 6 to 8 minutes, until the meat is cooked through and lightly browned.
Add the cooked green beans, sesame oil and soy sauce, tossing to incorporate. Cook for 3 or 4 minutes, so the green beans are heated through. Taste; add sesame oil and/or soy sauce as needed.
Serve warm or at room temperature.
Servings: 7
Nutrition per Serving: 150 Calories, 11g Total Fat, 3g Saturated Fat, 30mg Cholesterol, 95mg Sodium, 5g Total Carbs, 2g Dietary Fiber, 0g Sugar, 10g Protein
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