Thai-Style Stir-Fried Pork
with Green Beans and Basil
Pad krapow moo is a popular dish in the Thai street food scene. Ground pork is stir-fried with aromatic ingredients such as ginger, garlic, lime and chili pepper and then served over fluffy rice.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
1 unit
Lime
1 unit
Chili Pepper
170 g
Green Beans
2 tbsp
Brown Sugar
56 g
Onion, chopped
¾ cup
Basmati Rice
30 g
Ginger
2 tbsp
Soy Sauce
(Contains Soy, Wheat)
14 g
Basil
1 tbsp
Garlic Puree
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Heat Guide for Step 4 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium, 1 tsp spicy and 2 tsp extra-spicy! Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. While the water comes to a boil, trim, then halve green beans. Thinly slice basil. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Zest, then cut lime into wedges. Finely chop chili, removing seeds for less heat. (NOTE: We suggest using gloves when prepping chili!)
Add rice to the pot of boiling water. Reduce the heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.
While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then green beans. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 4-5 min. Transfer to a plate and set aside.
Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then onions, ginger, garlic puree and 1/2 tsp chili. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 1-2 min. Add pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**
Sprinkle brown sugar over pork. Cook, stirring often, until pork is dark golden-brown, 2-3 min. Stir in lime zest, soy sauce, green beans and 1/4 cup water (dbl for 4 ppl). Cook, stirring often, scraping up any browned bits from the bottom of the pan, until green beans are warmed through, 1 min.
Fluff rice with a fork, then divide between plates. Top with pork and sprinkle with basil. Squeeze over a lime wedge, if desired.
