Apricot jam adds just the right amount of sweetness to balance the spicy, salty and umami flavors in this sauce that lightly coats tender pieces of pork and crisp green beans. If gluten is not a concern, soy sauce may be used instead of tamari.

Pork & Green Bean Stir-Fry

Serves 4

Active Time: 20 minutes

Total 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

1. Whisk jam, tamari, 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.

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.

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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

©2025 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.