In a bowl, mix the ground pork with 1 tbsp coconut aminos, fish sauce, and arrowroot flour. Set aside.

Preheat a wok or skillet over high heat with avocado oil.

Add in the ground pork and garlic. Stir fry for 3-4 minutes.

Add in the dried Szechuan peppers and stir fry for another minute.

Then add the green beans, 4 tbsp coconut aminos, and water to the wok. Mix until well combined.

Cover the wok or skillet with a lid and simmer for about 5 minutes or until green beans are tender but still crisp.

Turn off the heat and stir in the sesame oil.