1/2 lb pork tenderloin, trimmed and sliced into ¼-inch-thick strips
1 lb bok choy, stem ends trimmed and stems and leaves roughly chopped
4 cloves garlic, thinly sliced
3 green onions, sliced
1 tbsp reduced-sodium soy sauce or tamari
1 tsp ground ginger
1/4 tsp fresh ground black pepper
2 tsp olive oil
2 eggs, beaten
1 lb green beans, trimmed
Cook spaghetti according to package directions. Drain.
Meanwhile, in a large nonstick skillet, heat 2 tsp sesame oil on medium. Add pork and sauté, stirring occasionally, for 4 minutes. Add bok choy, garlic, onions, soy sauce, ginger and pepper and sauté until pork is cooked through, about 3 more minutes.
Meanwhile, in a small nonstick skillet, heat olive oil on medium. Add eggs and cook undisturbed until set, about 3 minutes. Flip carefully and cook for 2 more minutes, until cooked through. Transfer to a cutting board and chop into bite-size pieces.
Bring a medium pot of water to a boil. Add beans and simmer until tender-crisp, 3 to 4 minutes. Drain.
To pork mixture, add spaghetti, beans and remaining 1 tsp sesame oil. Toss to combine. Top with egg.
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