The perfect one skillet weeknight supper!
- 1/2 pound green beans, (stemmed, trimmed, and cut in half if they’re particularly long)
- 2 teaspoons avocado oil, (divided)
- 5 scallions, (white and light green parts, sliced 1/8-inch thick (about 1/2 cup))
- 2–3 cloves garlic, (sliced)
- 1 teaspoon grated fresh ginger
- 8–10 slices jalapeño
- 1 pound ground pork
- 1/4 cup coconut aminos
- 1 tablespoon fish sauce
- 1/2 cup loosely packed basil leaves
- Heat a large skillet over high heat until very hot. Add 1 teaspoon of avocado oil. Once shimmering, drop in the green beans and shake the pan so they’re in as much of a single layer as possible. Cook without stirring for 2-3 minutes, until they are nice and blistered. Stir and cook for another 2 minutes or so, until they’re bright green and tender, and nicely charred. Remove to a plate. Leave the skillet on the heat.
- Heat the remaining 1 teaspoon of avocado oil in the skillet and add the scallions, garlic, ginger, and jalapeño. Cook for about 2 minutes until very fragrant.
- Add the pork to the pan, breaking it up with a spatula. Cook for about 5 minutes, or until the pork is no longer pink. If there is a lot of liquid / fat that has rendered, pour if off as best you can. (this will depend on the fattiness of your pork)
- Add the coconut aminos, fish sauce, and green beans. Cook for 2 minutes, or until the pork is cooked through and the sauce has a reduced a bit.
- Stir in the basil and cook until just wilted. Serve hot, over rice or cauliflower rice, if desired.