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Spicy Green Beans with Pork [or other Protein]

makes 4 small servings, recipe may be doubled
Author: Roseanne Carrara, The Lunchbox Season

Ingredients

  • 1/2 lb ground pork beef, poultry, about .5 package firm tofu, crumbled, or about 2 c mushrooms, medium dice.
  • 2-3 tbp gluten-free soy sauce or tamari
  • 4-6 water chestnuts diced [optional]
  • 1/2 sweet onion or 1-2 shallots finely diced
  • 2 tsp fresh minced ginger [optional]
  • 1-2 cloves garlic minced
  • 2 dried red chiles or .5-1 tsp red pepper flakes
  • 1-1.5 tbs coconut oil olive oil, or vegetable oil
  • 1 tsp sesame oil
  • 1 tsp - 2 tbs sriracha or other hot sauce gluten-free
  • 340 g [12 oz] green beans washed and trimmed
  • 1-2 tsp vinegar [optional]
  • Chopped spring onions cilantro, or red pepper flakes [optional]

Instructions

  • Stir soy sauce into ground protein and let sit for 10-15 minutes.
  • In a metal or bamboo steamer, steam green beans for about 2-3 minutes, until just bright green, but still extremely crisp.
  • [Sometimes we cheat and just microwave one of those plastic bags full of green beans for 2.5 minutes]
  • Remove lid and remove beans from heat.
  • Immerse beans in an ice bath for a minute. [optional]
  • Drain and set aside. [optional]
  • Slice the dried chiles and remove and discard the seeds [or measure out some pepper flakes].
  • In a frying pan or wok, heat oil ad dried pepper skins or pepper flakes.
  • Add onion, ginger and garlic and sauté for about a minute.
  • Add ground protein and sauté on medium until golden and lovely, 3-5 mins.
  • Add the sriracha or other hot sauce in a measure of your liking [we used a whole 2 tbs] stirring and sautéing for another minute.
  • Toss in green beans until just coated and combined.
  • Brighten flavour profile with 1-2 tsp vinegar if so desired.
  • Serve, topping with chopped spring onions or additional red pepper flakes if so desired.

Notes