Ingredients
Stir-Fry:
- 2 tablespoons vegetable oil or other neutral oil
- 3 cloves garlic, thinly sliced
- White parts of 1 bunch green onions, thinly sliced
- Green parts of 1 bunch green onions, cut into 1-inch pieces
- 1 pound ground pork
- Freshly cracked black pepper
- 1 small eggplant, sliced into half-moons
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 jalapeno pepper, minced (seeds in for more heat)
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- Juice of 1 lime, plus 1 lime quartered for serving
- Kosher salt to taste
For Serving:
- Cooked jasmine rice
- Thai basil leaves, torn
- Pickled peppers
Instructions
Brown the Pork:
- Heat the vegetable oil in a large skillet or wok over medium-high heat until the oil shimmers and just begins to smoke. Add the sliced garlic and white parts of the green onions. Stir constantly for 1 to 2 minutes until the garlic turns light golden and the scallion whites soften — the kitchen will smell incredible and slightly sweet.
- Add the ground pork in an even layer and let it cook undisturbed for about 2 minutes until the bottom develops a deep golden-brown crust. Break it up into rough chunks with a wooden spoon and continue cooking for another 2 to 3 minutes, letting each side get crispy and caramelized. The pork should have plenty of dark, crunchy edges and render out some of its fat. Season generously with cracked black pepper while it browns — the pepper will bloom in the hot fat and become fragrant.
Add the Vegetables and Sauce:
- Add the sliced eggplant and green beans to the pan with the pork. Toss to combine, letting the vegetables nestle into the rendered pork fat.
- Stir in the minced jalapeno, soy sauce, fish sauce, and lime juice. Toss everything together and cook for 5 to 7 minutes, stirring occasionally, until the eggplant has collapsed and turned silky and golden, the green beans are tender-crisp with bright green color and a satisfying snap when you bite one, and the sauce has reduced into a glossy, sticky coating on everything in the pan. The aroma should be salty, funky, citrusy, and slightly spicy.
- Add the green parts of the green onions and toss for 1 to 2 minutes until they are just wilted but still vibrant green. Taste and adjust with more salt if needed — it should be well-seasoned and punchy.
Serve:
- Spoon the stir-fry over steaming bowls of jasmine rice. Scatter torn Thai basil leaves generously over the top — the heat from the pork will wilt the basil slightly and release its anise-like perfume. Finish with pickled peppers for crunch and tang, and serve with lime wedges for squeezing over each bite.