Pork & Green Bean Stir Fry
Apricot jam adds just the right amount of sweetness to balance the spicy, salty and umami flavors without turning the sauce into a sugar bomb. Serve with cooked rice to round out the meal.
Apricot jam adds just the right amount of sweetness to balance the spicy, salty and umami flavors without turning the sauce into a sugar bomb. Serve with cooked rice to round out the meal.
Ingredients
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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
Method
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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.
