Cook the rice: Bring 2 1/2 cups water and a large pinch of salt to a boil in a medium pot. Once boiling, add the rice. Cover and reduce to a low simmer for 15-20 minutes, until tender. Keep covered until the rest of the meal is ready.

Wash and dry all produce. Trim and halve the green beans. Mince or grate the garlic. Peel and mince or grate the ginger. Cut the scallion whites and greens into 1-inch pieces. Core, seed, and thinly slice the peppers. Roughly chop the mint leaves.

Heat a large drizzle of oil in a large pan over high heat. Add the green beans, peppers, and scallions to the pan. Cook, tossing, for 4-5 minutes, until tender and beginning to brown. Season with salt and pepper. Remove from the pan and set aside.

Heat another large drizzle of oil in the same pan over medium heat. Add the garlic and ginger to the pan. Cook, tossing, for 1-2 minutes, until fragrant. Season with salt and pepper.

Add the pork to the pan and increase heat to medium-high. Cook, breaking up the meat into pieces, for 4-5 minutes, until browned. Toss the green beans, peppers, scallions, soy sauce, and 2 Tablespoons honey into the pan. Taste and season with salt and pepper, if necessary.

Serve: Remove pan from heat and toss in half the mint. Serve the Thai pork stir-fry on a bed of rice, garnish with the remaining mint, and enjoy!