Time 20 minutes

Serving 4

• 2 tablespoons neutral oil, such as peanut, sunflower or grapeseed, plus more if needed
• 1 pound ground pork
• 1 teaspoon kosher salt
• 8 ounces green beans, cut into ½-inch lengths
• 2 red chiles, seeded or not, thinly sliced
• 1 tablespoon freshly grated ginger
• 5 garlic cloves, minced
• 1 teaspoon coriander seeds, lightly cracked with a mortar and pestle or with the side of a knife
• ¼ cup cilantro leaves and tender stems, chopped, plus more for serving
• 3 tablespoons rice-wine vinegar, plus more for serving
• 4 teaspoons soy sauce, plus more to taste
• ½ teaspoon sugar
• Cooked white rice or rice noodles, for serving
• Sliced tomato, for serving (optional)

Step 1
Heat a 12-inch skillet or wok over medium-high heat for 1 minute, then add the oil and let heat for another 30 seconds — it should be hot but not smoking. Stir in pork and ¾ teaspoon salt, and cook, breaking up meat with a spoon, until browned and crisp, 6 to 9 minutes. Transfer to a plate.

Step 2
Return pan to heat and add more oil if it looks dry. Stir in green beans, cook until they are crisp, tender and bright green, 1 to 3 minutes. Stir in chiles, ginger, garlic, coriander seeds and remaining ¼ teaspoon salt. Cook, stirring frequently, until fragrant, about 1 minute longer.

Step 3
Return pork to skillet, along with chopped cilantro, vinegar, soy sauce and sugar. Stir briefly to combine, then scrape into a serving platter.

Step 4
Sprinkle more vinegar and soy sauce on top to taste, then top with more chopped cilantro. Serve with rice, and sliced tomato, if you like.