"NEXTOVER" CHILE-ORANGE PORK STIR-FRY

Provided by Anna Stockwell

Yield 4 servings

Number Of Ingredients 10

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1/2 cup Slow-Cooker Chipotle-Orange Pork juices
1/4 cup rice wine vinegar
2 Tbsp. soy sauce or tamari
1 Tbsp. finely grated fresh ginger (from one 2" piece)
1/4 cup vegetable, canola, or grapeseed oil
4 large garlic cloves, thinly sliced
2 cups leftover shredded Slow-Cooker Chipotle-Orange Pork
1 lb. green beans, trimmed, halved
1 tsp. kosher salt, divided
1/2 head of Napa cabbage, sliced about 1" thick

Steps:

Stir pork juices, vinegar, soy sauce, and ginger in a small bowl or measuring cup; set aside.
Heat oil in a large (12") high-sided skillet over medium-high. Fry garlic, stirring often, until golden brown and crisp, about 1 minute. Using a slotted spoon, transfer to a paper towel-lined plate; set aside.
Carefully scatter pork in an even layer in hot oil and cook, undisturbed, until deeply browned and beginning to char on underside, 4-5 minutes. Stir pork, then push over to one side of skillet. Spread green beans in empty side of skillet, season with 1/2 tsp. salt, and continue to cook, undisturbed, 1 minute. Stir to combine with pork and cook, stirring occasionally, until green beans are lightly charred and pork is extra crispy, 3-4 minutes. Add cabbage and season with remaining 1/2 tsp. salt. Pour reserved pork juice mixture over and stir to combine. Remove from heat and top with reserved fried garlic.