Servings: 4 hungry people, or two REALLY hungry people.

3 green onions 3 green onions
½ oz. sesame oil ½ oz. sesame oil
8 oz. green beans 8 oz. green beans
¼ oz. cilantro ¼ oz. cilantro
1 Fresno chile 1 Fresno chile
2 oz. keto teriyaki glaze 2 oz. keto teriyaki glaze
1 Tbsp. Gochujang 1 Tbsp. Gochujang
12 oz. pork 12 oz. pork

Prep substrate (noodles, zoodles, bok choy), then add sesame oil to the substrate.
Trim green beans and cut at angle. Trim green onions at angle and separate white from green portions. Coarsley chop cilantro. Slice Fresno chile into thin slices.
Mix ½ cup water, teriyaki glaze, and gochujang in a bowl.
Cool pork, green beans, and white portion of green onions in 2 tsp. peanut oil (add dash of salt). Cook until pork is done and green beans char. Transfer contents to plate.
Char substrate in pan drippings.
Re-introduce pork and beans to pan, add glaze, cook until thickened.