Quick Hoisin Ground Pork with White Rice and Green Beans

Rinse 6 cups of dry white rice under cold water until the water runs clear.

In a large pot, combine the rinsed rice, 9 cups of water, and 1 tsp of salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes until the water is completely absorbed. Remove from the heat and let sit, covered, for 5 minutes.

While the rice cooks, wash and trim the ends of 3 lbs of raw green beans. Peel and finely mince 6 cloves of garlic and 1 tbsp of fresh ginger root.

In a large skillet or wok, heat 2 tbsp of vegetable oil over medium-high heat. Add the minced garlic and ginger, sautéing for 1 minute until fragrant.

Add 4 lbs of raw ground pork to the skillet. Cook, breaking up the meat with a wooden spoon, for 8 to 10 minutes until it is fully browned and cooked through. Season with 1 tsp of salt and 1/2 tsp of black pepper.

Reduce the skillet heat to low. Pour in 1 cup of hoisin sauce and 1/4 cup of soy sauce. Stir well to thoroughly coat the ground pork and let simmer for 2 to 3 minutes until the sauce is warmed through and slightly caramelized, taking care not to let the high-sugar hoisin sauce burn.

In a separate large pot, bring 2 cups of water to a boil. Add the 3 lbs of trimmed green beans, cover, and steam for 5 to 6 minutes until tender-crisp. Drain the green beans and season with 1/2 tsp of salt.

Divide the cooked components to serve today's lunch: serve half of the cooked white rice, half of the hoisin pork (2 lbs cooked), and half of the green beans (1.5 lbs cooked) immediately across 3 servings.

Allow the remaining portions to cool completely. Place the reserved 2 lbs of cooked hoisin pork, the remaining half of the cooked white rice, and the reserved 1.5 lbs of cooked green beans into airtight containers and store in the refrigerator for Day 2 lunch.