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From the farm haul · fast, glossy, and bright

Thai Basil Ground-Pork Bowls

Blistered green beans + cold grape and lemon-cucumber salad

Crispy-edged pork and green beans get a glossy, savory sauce and a big handful of regular basil. Cold grapes and lemon cucumber bring a juicy little reset to every bite.

Yield
Serves 2 generously
Total time
About 30 minutes
Best pan
Large skillet or wok
Cool contrast
Grape + cucumber salad

Gather from the market bag

Ingredients

One hot bowl, one cold salad

Let the pan get properly hot

Cook the bowls

The basil goes in after the heat goes off
  1. 1

    Start the rice and sauce

    Cook the jasmine rice. In a small bowl, stir together the oyster sauce, soy sauce, fish sauce, sugar, and water.

  2. 2

    Give the pork crispy edges

    Heat a large skillet or wok over medium-high to high heat. Add the pork and press it into the pan. Let it sit long enough to brown before breaking it up, then keep cooking until deeply browned, about 5 to 7 minutes.

  3. 3

    Blister the beans

    Add the green beans and shallot. Stir-fry for 3 to 4 minutes so the beans blister but stay crisp-tender. Add the garlic and sliced red chile, then cook for about 30 seconds. Before reaching for the sauce, keep stir-frying until the mixture looks dry and the pork is starting to really brown and caramelize.

  4. 4

    Make it glossy

    Pour in the sauce. Toss over high heat for 1 to 2 minutes, until it looks glossy and clings to the pork. Turn off the heat and fold in the basil so it just wilts.

  5. 5

    Toss the cold salad

    Combine the cucumber, seedless grapes, lime juice, rice vinegar, fresh mint, and a pinch of salt. Let the salad sit for 5 minutes while you finish the pork, then keep it cold until serving.

  6. 6

    Build the bowls

    Spoon rice into bowls, pile the basil pork and beans on top, and serve the cold salad alongside. Squeeze lime over each bowl just before eating.