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About the Dish

6 ounces Snap Beans
3 cloves Garlic
1 small Ginger
8 ounces Ground Pork
1 teaspoon Sesame Oil
1 tablespoon Corn Starch
12 ounces White Potato
1/4 cup White Wine
1 teaspoon Anson Mills Benne Seed
1/4 cup Chinese Southern Belle You Saucy Thing
Per Serving
Calories 570
Total Fat 26 g
Saturated Fat 7 g
Trans Fat 0 g
Polyunsaturated Fat 5 g
Monounsaturated Fat 13 g
Cholesterol 70 mg
Sodium 1120 mg
Total Carbohydrates 58 g
Dietary Fiber 4 g
Sugar 14 g
Protein 27 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


Prepare your mise en place: Trim the ends from the beans, and cut them into 2-inch pieces. Peel and mince garlic. Peel and mince ginger; measure out 1 tablespoon, save any remaining for another use. Cut potato into 1/2-inch cubes.
Place a large sauté pan or wok over high heat. Add 1/2 tablespoon cooking oil. When the oil is shimmering add beans. Cook, stirring, 2 minutes. Add half of the garlic, half of the ginger and 1/2 teaspoon kosher salt, and cook while stirring 1 minute more. Transfer to a bowl or plate, and set aside.
Wipe the pan clean, and place over medium-high heat. Add remaining 1/2 tablespoon cooking oil, then add pork in pieces in an even layer. Sprinkle with 1/2 teaspoon kosher salt, and cook 2 minutes without stirring, to brown on bottom.
Turn pork, and add remaining garlic and ginger, sesame oil and cornstarch. Cook, stirring, 1 minute. Add cooking wine, and stir to combine.
Reduce heat to medium-low. Add potato, 1 cup water and You Saucy Thing sauce. Stir. Bring to a boil, then reduce heat to simmer, cover and simmer 10 minutes, stirring occasionally. Uncover and cook until potatoes are tender and sauce is thickened, about 6 minutes more. Add beans to rewarm.
Divide mixture between 2 bowls. Sprinkle with benne seeds, and enjoy!