Ingredients:

  • 1 lb (450g) pork tenderloin, trimmed and sliced into ½-inch medallions
  • 1 tablespoon (15ml) soy sauce, low sodium
  • 1 tablespoon (15ml) cornstarch
  • 1 teaspoon (5ml) sesame oil
  • 1/2 teaspoon (2.5ml) ground black pepper
  • 1 tablespoon (15ml) vegetable oil (or canola oil)
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) piece of fresh ginger, peeled and minced
  • 1 lb (450g) fresh green beans, trimmed
  • 1/4 cup (60ml) chicken broth, low sodium
  • 2 tablespoons (30ml) hoisin sauce
  • 1 tablespoon (15ml) rice vinegar
  • 1 teaspoon (5ml) brown sugar
  • 1 teaspoon (5ml) sesame oil (for finishing)
  • Sesame seeds, for garnish (optional)

Instructions:

  1. In a medium bowl, combine pork medallions with soy sauce, cornstarch, sesame oil, and pepper. Toss to coat evenly.
  2. In a small bowl, whisk together chicken broth, hoisin sauce, rice vinegar, and brown sugar. Set aside.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger; sauté for about 30 seconds, until fragrant (be careful not to burn).
  4. Add marinated pork to the skillet. Stir-fry until cooked through and lightly browned, about 3-4 minutes. Remove pork from the skillet and set aside.
  5. Add green beans to the skillet. Stir-fry until crisp-tender, about 5-7 minutes. Add a splash of water if needed to prevent sticking.
  6. Return the cooked pork to the skillet with the green beans. Pour in the stir-fry sauce and bring to a simmer. Cook until the sauce has thickened slightly, about 1-2 minutes.
  7. Drizzle with sesame oil, garnish with sesame seeds (if desired), and serve immediately over rice. Enjoy your green beans and pork!