Ingredients
Scale
- 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.