So quick and easy to make on a weeknight. I love it as a low-carb option on its own. Or serve over hot rice.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat sesame oil in a large skillet over medium heat.

  • Combine pork, 1 teaspoon black pepper, cornstarch, and salt in a bowl. Add to hot oil and fry until browned, about 3 minutes. Add green beans.

  • Combine chicken stock, soy sauce, Worcestershire sauce, chile-garlic sauce, vinegar, garlic, and sugar in a bowl and whisk together. Add to pork and green bean mixture. Bring to a boil. Cook until slightly thickened, about 3 minutes. Reduce heat and simmer until green beans are tender, about 5 minutes more.

Cook's Notes:

Omit cornstarch if you want a runnier sauce.

Depending on the brand of soy sauce, it can become salty, so please be careful.

Nutrition Facts

297 calories; 18.8 g total fat; 74 mg cholesterol; 991 mg sodium. 9.5 g carbohydrates; 22.4 g protein; Full Nutrition