Garlicky Ground Pork and Green Bean Stir-Fry

• Sauce
• 3 tbsp low-sodium soy sauce
  Swaps for low-sodium soy sauce

  Instead of soy sauce

  • Tamari: The same amount. Richer and a little less salty.
  • Coconut aminos: The same amount, plus a pinch of salt. Sweeter and much less salty.
  • Regular soy sauce: About ⅔ the amount, topped up with water. The same flavor at about the same saltiness.

  More for soy sauce

  Cooking for an allergy? Check every label.

• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
  Swaps for rice vinegar

  Instead of vinegar

  • Apple cider or white wine vinegar: About ¾ the amount, plus a pinch of sugar. Rice vinegar is milder and slightly sweet; seasoned rice vinegar also has sugar and salt.
  • Lemon or lime juice: The same amount. Fresh citrus flavor instead of vinegar's bite.

  More for vinegar

• 1 tsp sesame oil
• 1 tsp cornstarch
  Swaps for cornstarch

  Instead of cornstarch

  • All-purpose flour: 2 tbsp flour for each 1 tbsp cornstarch. Sauces turn cloudy instead of glossy and a bit heavier.
  • Arrowroot: The same amount. Very clear and glossy; can turn slimy in dairy sauces.
  • Potato starch: The same amount. Thickens fast with a clear gloss; don't boil it long.

  All 4 swaps for cornstarch

  Cooking for an allergy? Check every label.

• 3 tbsp water
• Stir-fry
• 1 tbsp vegetable oil
  Swaps for vegetable oil

  Instead of vegetable oil

  • Another neutral oil: The same amount. No difference.
  • Melted butter: The same amount. Richer, buttery flavor; cakes are a little less moist and firmer once cool.
  • Light olive oil: The same amount. "Light" olive oil tastes mild.

  All 4 swaps for vegetable oil

• 1 lb green beans, trimmed and cut into 2-inch pieces
• 1 lb ground pork
• 4 cloves garlic, minced
  Swaps for garlic

  Instead of garlic

  • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
  • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

  More for garlic

• 1 tbsp fresh ginger, grated
  Swaps for fresh ginger

  Instead of ginger

  • Ground ginger: ¼ tsp ground for each 1 tbsp grated fresh. Warmer and less bright, with no zing.
  • Ginger paste (jar or tube): The same amount. Close; slightly salty or sour from preservatives.

  More for ginger

• ½ tsp red pepper flakes (optional)
  Swaps for red pepper flakes

  Instead of red pepper flakes

  • Cayenne: About half as much. Even heat throughout, no flakes.
  • Hot sauce or chili crisp: To taste. Hot sauce adds vinegar; chili crisp adds crunch and oil.
  • A fresh hot chile: Half a jalapeño or serrano for each ½ tsp. Fresh, green heat.

  More for red pepper flakes

• 3 green onions, sliced
  Swaps for green onions

  Instead of green onions

  • Chives: The same amount, for the green tops. Milder and more delicate, without crunch.
  • Shallot or red onion: Half as much, chopped fine, for the white parts. Stronger; best cooked or soaked in cold water first.
  • Leeks: The same amount, sliced thin. Milder and better cooked than raw.

  More for green onions

• 3 cups cooked rice, for serving ≈ 474 g

Missing something? Tap Swaps next to an ingredient, or see all substitutions.

Cook to 160°F inside (check with a thermometer).