Thai Basil Ground Pork Stir-Fry with Green Beans and Jasmine Rice

Prepare the vegetables: peel and finely mince 30 g of garlic and 15 g of fresh ginger. Wash 200 g of green beans, trim the ends, and cut them into 3 cm pieces.

Heat a medium pot over medium-high heat. Add 100 g of the raw ground pork and cook for 4 to 5 minutes, stirring frequently, to render out the pork fat.

Add 400 g of dry jasmine rice directly into the rendered pork fat in the pot. Stir-fry the dry rice grains for 2 minutes until they are lightly toasted and fragrant.

Pour 550 ml of water into the rice pot, bring to a boil, then immediately cover with a tight-fitting lid. Reduce the heat to low and simmer for 15 minutes without lifting the lid. Once cooked, remove from heat and let rest covered for 5 minutes.

While the rice cooks, heat a large wok or deep skillet over high heat. Add the remaining 1.1 kg of raw ground pork. Cook, breaking up the meat with a wooden spoon, for 8 minutes until it is browned and completely cooked through.

Reduce the heat to medium. Add the minced garlic and ginger to the pork and sauté for 1 to 2 minutes until aromatic, ensuring the garlic does not burn.

Stir in 90 ml of soy sauce, 15 ml of dark soy sauce, and 15 g of brown sugar. Toss well to coat the pork in this neutral garlic-soy base and simmer for 2 minutes.

Divide the pork mixture: transfer exactly 600 g of the cooked savory pork to an airtight container, let it cool completely, and store it in the refrigerator for Day 4 dinner.

To the remaining 600 g of pork in the pan, add the 200 g of prepped green beans and 30 ml of water. Stir-fry over medium-high heat for 3 to 4 minutes until the green beans are tender-crisp.

Turn off the heat and stir in 30 g of fresh basil leaves, tossing gently for 30 seconds until the basil is just wilted from the residual heat.

Fluff the cooked jasmine rice with a fork. Divide the rice: transfer exactly 600 g of cooked rice to a storage container, let it cool, and refrigerate for Day 4 dinner.

Serve the remaining 600 g of hot jasmine rice topped with the Thai basil pork and green beans tonight.