This easy apricot pork stir fry has become a weeknight staple in our house- with a simple sweet-and-sour inspired sauce, it comes together start to finish in 25 minutes.
I love quick and easy weeknight dinners, but let’s be real- the good meals often times don’t come together that quickly. This easy apricot pork and green bean stir fry is the exception! With an apricot jam (we use Maille brand) based sweet and sour sauce and green beans that only require a quick trim, this weeknight dinner is as quick as it is delicious!
Notes:
Feel free to use chicken breast here in place of pork- ensure you’re cooking through to 165F.
We love serving this over rice or cauliflower rice!
Easy Apricot Pork Stir Fry Serves 4
Ingredients:
1.5 lb pork loin or pork tenderloin (can use boneless chops) 2 tbsp cornstarch
1/2 tsp kosher salt
1 tbsp sesame oil, more as needed
8 oz green beans (I like Haricot Verts/French green beans) trimmed and sliced in half
1/3 cup green onions, thinly sliced
2 tsp sesame seeds
For sauce:
1/3 cup apricot jam
1/2 tsp honey
2 tbsp tamari or soy sauce
2 cloves garlic, minced
1/2 tsp minced ginger
1/8 tsp red pepper flakes
Instructions:
Remove pork from fridge and packaging 10-15 minutes prior to cooking. Pat dry and thinly slice against the grain.
While pork is sitting, prepare sauce by whisking all ingredients in a small bowl. Set aside.
In a large bowl or ziploc bag, whisk together cornstarch and salt. Toss or shake pork in mixture to cover completely.
Heat sesame oil to medium-high heat. Sear pork in one layer (cook in batches if needed) until golden on one side, 2-3 minutes. Flip and sear another 2 minutes until golden.
Repeat if needed to sear all pork. Add all pork to pan, add in green beans and toss to coat in oil. Cook for 3-4 minutes, tossing occasionally, until green beans start to soften and get crispy around the edges.
Add in sauce and simmer until thickened, tossing occasionally to coat pork and green beans, about 2-3 minutes.
Toss in green onions and sesame seeds. Serve immediately over rice or cauliflower rice.
1.5 lb pork loin or pork tenderloin (can use boneless chops)
2 tbsp cornstarch
1/2 tsp kosher salt
1 tbsp sesame oil, more as needed
8 oz green beans (I like Haricot Verts/French green beans) trimmed and sliced in half
1/3 cup green onions, thinly sliced
2 tsp sesame seeds
For sauce:
1/3 cup apricot jam
1/2 tsp honey
2 tbsp tamari or soy sauce
2 cloves garlic, minced
1/2 tsp minced ginger
1/8 tsp red pepper flakes
Instructions
Remove pork from fridge and packaging 10-15 minutes prior to cooking. Pat dry and thinly slice against the grain.
While pork is sitting, prepare sauce by whisking all ingredients in a small bowl. Set aside.
In a large bowl or ziploc bag, whisk together cornstarch and salt. Toss or shake pork in mixture to cover completely.
Heat sesame oil to medium-high heat. Sear pork in one layer (cook in batches if needed) until golden on one side, 2-3 minutes. Flip and sear another 2 minutes until golden.
Repeat if needed to sear all pork. Add all pork to pan, add in green beans and toss to coat in oil. Cook for 3-4 minutes, tossing occasionally, until green beans start to soften and get crispy around the edges.
Add in sauce and simmer until thickened, tossing occasionally to coat pork and green beans, about 2-3 minutes.
Toss in green onions and sesame seeds. Serve immediately over rice or cauliflower rice.
