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.

Ingredients

• 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

Directions

1. Whisk jam, tamari (or soy sauce), sesame oil and chile-garlic sauce in a small bowl. Set aside.
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. Remove from heat and add scallions and sesame seeds. Toss to combine. Sprinkle with more scallions, if desired.

Get Spicy

Chile-garlic sauce isn't just for stir-fries. Use the coarsely ground blend of red hot peppers, garlic and vinegar just as you would any hot sauce—drizzle over your morning eggs, swirl into a bowl of noodles or stir into a marinade.