Pork and Green Bean Stir-Fry
Serves 4Active Time: 20 minutes
- 1/4 cup apricot jam
- 2 tablespoons reduced-sodium tamari
- 1 tablespoon toasted sesame oil
- 2 teaspoons chile-garlic sauce
- 1 pound pork tenderloin, trimmed and cut into thin strips
- 1/4 cup cornstarch
- 3 tablespoons grapeseed or avocado oil
- 12 ounces green beans, trimmed
- 1/4 cup thinly sliced scallions, plus more for garnish
- 2 tablespoons toasted sesame seeds
2. Toss pork with cornstarch in a medium bowl until no cornstarch remains at the bottom of the bowl.
3. 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.
4. Remove from heat and add scallions and sesame seeds. Toss to combine. Sprinkle with more scallions, if desired.
Tasty tip: People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Recipe nutrition per serving: 387 Calories, Total Fat: 19 g, Saturated Fat: 3 g, Cholesterol: 74 mg, Carbohydrates: 29 g, Fiber: 3 g, Total Sugars: 12 g, Protein: 27 g, Sodium: 473 mg, Vitamin A: 741 IU.
