Pork & Green Bean Stir Fry
Ingredient
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¼ cup apricot jam
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2 tablespoons reduced-sodium tamari or soy sauce
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1 tablespoon toasted sesame oil
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2 teaspoons chile-garlic sauce (see Tip)
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1 pound pork tenderloin, trimmed and cut into thin strips
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¼ cup cornstarch
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3 tablespoons grapeseed or avocado oil
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12 ounces green beans, trimmed
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¼ cup thinly sliced scallions, plus more for garnish
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2 tablespoons toasted sesame seeds
Direction
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Whisk jam, tamari (or soy sauce), sesame oil and chile-garlic sauce in a small bowl. Set aside.
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Toss pork with cornstarch in a medium bowl until no cornstarch remains at the bottom of the bowl.
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Heat grapeseed (or avocado) oil in a large flat-bottom wok or cast-iron skillet over medium-high heat until it shimmers. Add the pork and cook, stirring occasionally, until browned and crisp, 6 to 8 minutes. Stir in green beans and continue to cook, stirring often, until the beans are tender-crisp, 3 to 6 minutes. Add the jam mixture and cook, stirring often, until well coated, 30 seconds to 1 minute. Remove from heat and add scallions and sesame seeds. Toss to combine. Sprinkle with more scallions, if desired.
