• 0
  • 0


  • A minimum order of $45 is needed for delivery.


About the Dish

6 ounces Snap Beans
3 cloves Garlic
1 small Ginger
8 ounces Pastured Ground Pork
1 teaspoon Sesame Oil
1 tablespoon Cornstarch
12 ounces White Potato
1/4 cup White Cooking Wine
1 teaspoon Anson Mills Benne Seed
1/4 cup Chinese Southern Belle You Saucy Thing (Soy Ginger Vidalia sauce)
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 joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.


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!