Szechwan Green Beans

1. Mix all the ingredients for the sauce; set aside.
2. Heat the oil in a 12” cast iron or nonstick skillet over high heat until it just starts to smoke. Add the green beans and cook them for 5–8 minutes, stirring frequently, until they are dark, shriveled and spotted in places. Remove the beans to a large plate for serving.
3. If using pork, add it directly to the hot skillet on medium-high heat. If using turkey, add another 1 tablespoon of oil since it’s a less fatty meat.
4. Stir fry the meat for 2 minutes (until it is no longer pink) stirring almost constantly. Add the ginger and garlic and stir constantly for 30 seconds.
5. Add the sauce (quickly re-whisk with a fork before adding it since the cornstarch falls to the bottom) and continue to stir and toss it with the meat for another 30 seconds (if you stop, it will burn). The sauce will thicken quickly.
6. Remove the pan from the heat, and add the sesame oil and green onions.
7. Pour the meat mixture over the green beans, and serve it all over white rice.