This Szechuan Pork & Green Bean Stir Fry is a spicy one pan dish that takes just 15 minutes to make! It's a great weeknight dinner you can throw together when you are short on time, and low on ingredients!
1tbspdried red chilies(optional depending on desired spice)
In a high speed blender or NutriBullet combine the chicken stock, balsamic vinegar, coconut aminos and medjool dates and blend until smooth.
Heat sesame oil on high heat in a large skillet or wok. Once hot add in the green beans and cook for 4-5 minutes until the beans have begun to soften and slightly char. Remove the green beans from the wok and set aside.
Lower the heat to medium high and add the ground pork to the wok. Use a wooden spoon to break the meat up into a fine crumbly texture.
After 5 minutes the meat should be cooked through and slightly browned. Add in the garlic, ginger and ground Szechuan peppercorns and leave to cook for 1 minute.
After 1 minute add in the sauce and green beans and leave to cook for another 3 minutes.
Stir in the white sesame seeds and optional dried chili peppers and serve.