Ingredients:

  • 1 pound (450g) fresh green beans, trimmed
  • 1 tablespoon vegetable oil
  • 1 pound (450g) pork tenderloin, cut into ½-inch strips
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) piece of ginger, peeled and minced
  • ¼ cup (60ml) soy sauce (low-sodium preferred)
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey (or maple syrup for vegan option)
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • Salt and freshly ground black pepper, to taste
  • Sesame seeds, for garnish (optional)
  • Chopped scallions, for garnish (optional)

Instructions:

  1. Wash and trim the green beans. Cut them into bite-sized pieces.
  2. Slice the pork tenderloin into thin strips. Season with salt and pepper.
  3. In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, cornstarch, and water. Set aside.
  4. Heat the vegetable oil in a wok or large skillet over high heat. Add the pork and stir-fry until browned and cooked through. Remove the pork from the wok and set aside.
  5. Add the minced garlic and ginger to the wok and stir-fry for about 30 seconds, until fragrant.
  6. Add the green beans to the wok and stir-fry for about 5-7 minutes, until they are crisp-tender.
  7. Return the cooked pork to the wok. Pour the sauce over the pork and green beans. Stir-fry until the sauce thickens, about 1-2 minutes.
  8. Garnish with sesame seeds and chopped scallions, if desired. Serve hot over rice or noodles. Enjoy your delicious green beans and pork!