|2 servings||calories per servings 570||protein serving 28 g||carbs per serving 46 g||total fat per serving 29 g|
Peak-season snap beans are tender and full of flavor, providing a sturdy base for a delicious “hot pot” meal featuring pastured pork from Frolona Farm and Korean-style glazed potatoes. Mix it all up with a splash of Chinese Southern Belle’s You Saucy Thing sauce and top it off with Anson Mills benne seeds, and you’ve got a satisfying dinner for all!
|Nutrition Facts||/ Per Serving|
|Total Fat||29 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Total Carbohydrates||46 g|
|Dietary Fiber||4 g|
MISE EN PLACE
• Trim beans. Cut into 2-inch pieces.
• Peel and mince garlic.
• Peel and mince 1 tablespoon ginger (save any extra for another use).
• Cut potato into 1/2-inch dice.
• Place a large sauté pan or wok over high heat. Add 1/2 tablespoon cooking oil. When oil is hot, add beans. Cook, stirring, until beans begin to darken, about 2 minutes.
• Add half of garlic, half of ginger and 1/2 teaspoon kosher salt. Cook, stirring, until beans are just tender, about 1 minute.
• Transfer to a bowl.
• Wipe out pan.
• Place over medium-high heat. Add 1/2 tablespoon cooking oil. Add pork in 1/2-inch pieces. Season with 1/2 teaspoon kosher salt. Cook without disturbing until browned on bottom, about 2 minutes.
• Stir in remaining garlic, remaining ginger, sesame oil and cornstarch. Cook, stirring, 1 minute.
• Stir in wine.
• Reduce heat to medium. Stir in potato, 1 cup water and You Saucy Thing sauce. Stir.
• When mixture boils, reduce heat. Cover pan, and simmer, stirring occasionally, 10 minutes.
• Uncover pan. Cook until potatoes are tender and sauce is thickened, about 6 minutes.
• Add beans to rewarm.
• Divide mixture between 2 bowls.
• Garnish with benne seeds, and enjoy!
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.Learn More...