Sichuan-Inspired Pork and Green Bean Stir-Fry

Prepare the fresh vegetables: wash 1 lb of fresh green beans, trim the ends, and cut them into 2-inch pieces. Peel and thinly slice 3 garlic cloves. Peel and finely mince a 1-inch piece of fresh ginger. Wash and slice 3 green onions, keeping the white parts and green parts separate.

In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp Chinkiang vinegar, 1.5 tbsp chili garlic paste, and 1 tsp toasted sesame oil to create the stir-fry sauce. Set aside.

Heat 3 tsp vegetable oil in a large cast-iron skillet over medium-high heat until shimmering. Add the 1 lb of prepared green beans.

Sauté the green beans, stirring occasionally, until they are blistered, slightly wrinkled, and tender-crisp, about 6 to 8 minutes.

Reduce the heat to medium. Push the green beans to the outer edges of the skillet to clear a space in the center. Add the remaining 1 tsp vegetable oil to the center of the pan, then add the sliced garlic, minced ginger, and the white parts of the green onions.

Sauté the aromatics in the center of the pan for 1 minute until fragrant, stirring constantly to ensure the garlic does not burn.

Add the 3 cups of leftover cooked seasoned ground pork from Day 1 to the skillet. Stir everything together to combine the pork, green beans, and aromatics. Cook for 2 to 3 minutes, stirring frequently, until the pork is completely heated through.

Pour the prepared sauce over the mixture. Toss continuously for 1 to 2 minutes until everything is evenly coated, the sauce is hot, and the mixture is highly fragrant.

Remove the skillet from the heat. Garnish with the sliced green parts of the green onions and serve hot straight from the skillet.