Achieving the correct balance of flavor in the beans depends on using two types of vinegar—white vinegar alone will make the beans too tart, while just rice vinegar will yield a taste that’s too mild.
Yield: 4 servings
Ingredients
- 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
- 1 cup white vinegar
- 1 cup rice vinegar
- 1 1/4 pounds green beans, trimmed and cut diagonally into 1/2-inch pieces
- 4 teaspoons peanut oil
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon minced fresh garlic
- 1 teaspoon crushed red pepper
- 1/2 pound lean ground pork
- 1/3 cup fat-free, less-sodium chicken broth
- 3 tablespoons low-sodium soy sauce
- 1 1/2 teaspoons cornstarch
- 1/3 cup thinly sliced green onions
- 1/4 cup matchstick-cut carrot
Preparation
1. Cook rice according to directions.
2. Bring vinegars to a boil in a large saucepan. Add beans; cook 2 minutes. Drain beans (do not rinse).
3. Heat oil in a large nonstick skillet over medium-high heat. Add ginger, garlic, and pepper; sauté 30 seconds. Add pork to pan; cook 2 minutes or until browned, stirring to crumble. Add beans; cook 2 minutes, stirring occasionally. Combine broth, soy sauce, and cornstarch; stir with a whisk. Stir broth mixture into pork mixture; cook 1 minute or until thickened. Divide rice among 4 plates; top evenly with pork mixture. Sprinkle with onions and carrot.
