In the largest skillet you have at least 12 inches in diameter, over high heat warm 2 tablespoons of the
Coconut Oil (1/4 cup)
. Let it get nice and hot.
Add the tipped, tailed, and halved
Green Beans (4 cups)
and cook, stirring, until they're charred in spots and just tender, about 5 minutes. Transfer the beans to a bowl and set aside.
Add the remaining 2 tablespoons of oil to the pan, I used a little less, along with the
Ground Pork (4 oz)
and cook, stirring occasionally, until the pork loses its rawness and is on its way to being browned, 2 to 3 minutes.
Fresh Ginger (2 Tbsp)
and stemmed, seeded, and minced
Red Chili Pepper (1)
and cook, stirring, until the pork is browned and a little bit crisp, about 5 minutes.
Return the string beans to the skillet and drizzle over the
Soy Sauce (1/2 Tbsp)
Chicken Stock (2 Tbsp)
. Cook, stirring, just until everything is nicely combined and the liquid is mostly evaporated, a couple of minutes.
Season the beans to taste with
Kosher Salt (to taste)
Ground Black Pepper (to taste)
. Serve immediately next to or on top of
Brown Rice (to taste)
and a fried
Eggs (to taste)
if you like.