Kitchen MacGyver: Asian Pork And Beans

This well-rounded recovery meal is great after a long run or tough workout!

Written by: Sabrina Grotewold

A well-rounded meal for the endurance athlete when served over rice or noodles (I like brown rice and buckwheat soba), Asian Pork and Beans provides carbs, protein, fiber, antioxidants, vitamins, sodium and a little-known mineral called silicon. Found in string green beans, silicon supports healthy bones and the formation of connective tissue—important for repairing tissues and muscles after long runs or tough workouts.

Asian Pork and Beans  

2 teaspoons canola oil

1 package extra lean ground pork

1 pound green beans, trimmed and cut in half if very long

4 large garlic cloves, minced

1/2 teaspoon ground ginger or 1 teaspoon grated fresh ginger

1 small Thai bird chili, minced, if desired

1/4 cup low-sodium chicken broth

1 tablespoon Tamari or soy sauce

2 teaspoons Mirin (Japanese cooking wine)

1/2 teaspoon cornstarch

1/4 teaspoon white pepper (can substitute black pepper or omit)

In an extra large skillet or wok, heat canola oil. Add ground pork, breaking up meat into bits, and cook until browned. Add green beans, garlic, ginger, chili and chicken broth and stir fry for about five minutes. Meanwhile, pour soy sauce, Mirin, cornstarch and white pepper into a small bowl and whisk to combine. Pour sauce into skillet and stir fry an additional two minutes, or until sauce is thickened. Remove from heat and serve over rice or noodles.

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