Thai Basil Ground Pork with Green Beans

Prep the vegetables: Wash and trim 12 oz of fresh green beans, then cut them into 1-inch pieces. Peel and mince 4 cloves of garlic. Finely slice 1 red serrano pepper. Wash 1 cup of fresh Thai basil leaves and pat them dry.

In a small bowl, whisk together 3 tbsp of soy sauce, 2 tbsp of oyster sauce, and 1 tbsp of brown sugar until the sugar is mostly dissolved.

Heat 1 tbsp of vegetable oil in a large cast-iron skillet over medium-high heat. Add the minced garlic and sliced serrano pepper, and sauté for 30 seconds until highly fragrant, being careful not to let the garlic burn.

Add 2.5 lb of raw ground pork to the skillet. Cook, breaking it up with a wooden spoon, for 6 to 8 minutes until it is fully browned and no pink remains.

Add the 1-inch green bean pieces to the skillet with the pork and stir-fry for 3 to 4 minutes, stirring frequently, until the green beans are tender-crisp.

Pour the soy-oyster sauce mixture over the pork and green beans. Stir-fry for 1 to 2 minutes to coat everything and let the sauce caramelize slightly. Remove the skillet from the heat and immediately fold in 1 cup of fresh Thai basil leaves until they wilt from the residual heat.

Transfer exactly 1 lb (about 2.5 cups) of the cooked pork and green bean mixture to an airtight container and place in the refrigerator for Day 6 lunch wraps.

Gently squeeze the 2 pouches of microwave jasmine rice to separate the grains. Tear open the corner of each pouch and microwave on high for 90 seconds. Divide the hot rice among three plates, top with the remaining Thai basil pork and green beans, and serve immediately.