Servings: Serves 4, Prep Time: 24 minutes, Cook Time: 24 minutes
- 8 oz sliced mushrooms
- 1 lb. ground pork (90 percent lean)
- 2 Tbsp. reduced sodium soy sauce
- 2 Tbsp. sake
- 1 Tbsp. rice vinegar (unseasoned)
- 1 tsp. sriracha, or to taste
- 1 tsp. toasted sesame oil
- 1 Tbsp. canola oil
- 1 Tbsp. minced garlic
- 1 Tbsp. grated fresh ginger
- 1/4 red onion, thinly sliced
- 12 oz washed and trimmed fresh green beans
- 1/4 cup water
- brown or jasmine rice for serving
1. Spray a medium skillet with cooking spray and heat over high heat. Add mushrooms and cook and stir until mushrooms release all their liquid and begin to brown, about 7 to 10 minutes. Remove pan from heat and set aside.
2. While mushrooms cook, spray a large skillet with cooking spray and heat over high heat. Add pork, breaking it up as it cooks. Cook until pork begins to brown and is cooked all the way through, about 10 minutes. Use a slotted spoon to transfer pork to a plate and loosely cover with foil.
3. While pork and mushrooms are cooking, in a small bowl whisk together soy sauce, sake, vinegar, brown sugar, sriracha, and sesame oil. Set aside.
4. Add canola oil to pan used to cook the pork and heat over high heat. Add garlic, ginger, onion, and green beans. Stir well to coat with the seasonings. Cook until very fragrant, about 2 minutes. Add water and stir well. Cook until beans are crisp and tender, about 2 minutes. Add reserved pork, mushrooms, and soy sauce mixture. Stir well to combine. Cook until most of the liquid evaporates, about 1 minute. Transfer to a platter and serve.
- You can use mirin instead of rice wine vinegar/sugar and red pepper flakes instead of sriracha
- I used basmati rice cooked in Ninja Foodi, this worked well, too.
- I accidentally picked up meatball/meatloaf ground meat (beef, pork, veal) and it was still delicious!