An easy and delicious stir fry for early summer! The jam adds just the right amount of sweetness to balance the spicy, salty, and savory flavors without making the sauce too sweet. You will find pasture-raised, organic-fed pork tenderloin, green beans, and spring onions at the market this week!
- ¼ cup apricot jam
- 2 tablespoons reduced-sodium tamari or soy sauce
- 1 tablespoon toasted sesame oil
- 2 teaspoons chile-garlic sauce
- 1 pound pork tenderloin, trimmed and cut into thin strips
- ¼ cup cornstarch
- 3 tablespoons grapeseed or avocado oil
- 12 ounces green beans, trimmed
- ½ cup thinly sliced spring onions, plus more for garnish
- 2 tablespoons toasted sesame seeds
Whisk jam, tamari (or soy sauce), sesame oil and chile-garlic sauce in a small bowl. Set aside.
Toss pork with cornstarch in a medium bowl until no cornstarch remains at the bottom of the bowl.
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 spring onions and sesame seeds. Toss to combine. Sprinkle with more onions, if desired.