Chinese Stir Fry Green Beans With Pork, Ginger And Chiles

• 1/4 cups Neutral Oil, Such As Canola, Grapeseed Or Safflower (I Used Coconut), Divided
• 1 pound Green Beans, Tipped, Tailed And Halved
• 4 ounces, fluid Ground Pork
• 4 ounces, fluid Minced Peeled Fresh Ginger
• 1 Fresh Red Or Green Chile (such As Jalapeno Or Serrano), Minced (or 1/2 Teaspoon Red Pepper Flakes)
• 2 teaspoons Soy Sauce (I Used Gluten-free Tamari)
• 2 Tablespoons Chicken Stock, White Wine Or Water
• Kosher Salt
• Cooked Brown Rice, For Serving

1. In the largest skillet you have (at least 12 inches in diameter), over high heat warm 2 tablespoons of the oil. Let it get nice and hot. Add green beans and cook, stirring, until they're charred in spots and just tender, about 5 minutes. Transfer beans to a bowl and set aside.
2. Add remaining 2 tablespoons of oil to the pan (I used a little less), along with the pork, and cook, stirring occasionally, until pork loses its rawness and is on its way to being browned, 2 to 3 minutes. Add the ginger and chile and cook, stirring, until pork is browned and a little bit crisp, about 5 minutes.
3. Return the string beans to the skillet and drizzle over the soy sauce (or tamari) and chicken stock. Cook, stirring, just until everything is nicely combined and liquid is mostly evaporated, a couple of minutes.
4. Season the beans to taste with salt and pepper. Serve immediately next to or on top of rice. (Add a fried egg if you like!)

ubc, green beans, fluid ground pork, fresh ginger, fresh red, soy sauce, chicken, kosher salt, brown rice

Taken from tastykitchen.com/recipes/sidedishes/chinese-stir-fry-green-beans-with-pork-ginger-and-chiles/ (may not work)