Directions

1. In a small bowl, stir together the soy sauce and honey. Set aside.
2. Bring a large pot of water to a boil, add the beans, and cook until just barely tender, 2 to 3 minutes. Drain and set aside.
3. Heat the peanut oil in a wok over high heat just until smoking. Add the pork, shallot, cinnamon stick, and orange zest and stir-fry until they begin to brown, 1 to 2 minutes. Add the beans and stir-fry to evenly mix, about 1 minute. Add the soy-honey mixture and garlic chili paste and stir- fry to evenly coat the beans, about 1 minute longer. Scoop onto a platter or individual plates to serve.