chile-garlic sauce - I use Huy Fong, but, you can also use cholula Great alone or serve over rice - for a low carb version switch sugar with sugar substitute and serve with Cauliflower rice

2 teaspoons sesame oil
1 pound ground pork
2 teaspoons ground black pepper, divided
1 teaspoon cornstarch
1 pinch salt
2 ½ cups fresh green beans, trimmed
¼ cup chicken stock
3 tablespoons soy sauce
2 teaspoons Worcestershire sauce
2 teaspoons chile-garlic sauce, or to taste
2 teaspoons rice vinegar
2 teaspoons minced garlic
1 teaspoon white sugar

2 teaspoons sesame oil 1 pound ground pork 2 teaspoons ground black pepper, divided 1 teaspoon cornstarch 1 pinch salt 2  ½ cups fresh green beans, trimmed 3 tablespoons soy sauce 2 teaspoons Worcestershire sauce 2 teaspoons chile-garlic sauce, or to taste 2 teaspoons rice vinegar 2 teaspoons minced garlic 1 teaspoon white sugar

Step 1
Heat sesame oil in a large skillet over medium heat.

Step 2
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.

Step 3
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.