Instructions

• 1. In a high speed blender (or use an immersion stick) combine the chicken stock balsamic vinegar, coconut aminos and medjool dates and blend until smooth.
• 2. Heat sesame oil on high in a large skillet or wok. Once hot add in the green beans and cook 4-5 minutes until the beans have begun to soften and slightly char. Remove the beans and set aside.
• 3. Lower the heat to medium high and add the meat to the wok and cook until browned (about 5 minutes).
• 4. Add in the garlic, ginger and ground Szechuan peppercorns and leave to cook for another minute.
• 5. Add in the beans and sauce and cook an additional 3 minutes.
• 6. Stir in the white sesame seeds and optional chilli peppers and serve.