Step 1

Whisk jam, tamari (or soy sauce), sesame oil and chile-garlic sauce in a small bowl. Set aside.

Step 2

Toss pork with cornstarch in a medium bowl until no cornstarch remains at the bottom of the bowl.

Step 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. Remove from heat and add scallions and sesame seeds. Toss to combine. Sprinkle with more scallions, if desired.