PORK AND VEGETABLE STIR-FRY WITH RICE PILAF

Pork and Vegetable Stir-Fry with Rice Pilaf image

Provided by Anne Burrell

Time 35m

Yield 2 servings

Number Of Ingredients 21

2 tablespoons olive oil
1/2 shallot, diced
Kosher salt
2 cups chicken stock
1 cup long-grain rice
2 bay leaves
1 sprig fresh thyme
1 cup sliced almonds
3 scallions
3 tablespoons canola oil
2 cloves garlic, smashed
1 inch of ginger, peeled and grated
One 10-ounce boneless pork chop, sliced very thinly
8 haricots verts/green beans, cut in half
4 shiitake mushrooms, julienned
1/2 large carrot, julienned
1/2 cup oyster sauce
1/2 cup shelled edamame
2 tablespoons soy sauce
1 tablespoon red wine vinegar
1 teaspoon chili paste

Steps:

For the rice pilaf, heat the olive oil in a medium saucepot over medium heat. Add the shallots and some salt and cook until the shallots are translucent, about 3 minutes. Add the chicken stock, rice, bay leaves, thyme and salt to taste. Bring to a boil. Reduce the heat to medium low and cover with a lid. Cook for about 15 minutes.
Preheat the oven to 350 degrees F.
On a baking sheet, bake the sliced almonds until aromatic and toasted, about 7 minutes. Set aside.
Slice the scallions diagonally. Separate the green and white ends. Set aside the scallion whites for the stir-fry. Save the scallion greens to top the stir-fry and rice pilaf.
Heat a griddle to medium-high heat. Add the canola oil, garlic, ginger and scallion whites and let sweat for about 3 minutes. Add the pork, green beans, mushrooms and carrots and cook until everything has browned nicely, 5 to 7 minutes. Finish off the stir-fry with the oyster sauce, edamame, soy sauce, red wine vinegar and chili paste. Mix until well incorporated.
Before serving, lightly fluff the rice with a fork. Serve the stir-fry with the rice pilaf and top with the toasted almonds and scallion greens.