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.
*add more ground pork if this is going to be a main dish and double the measurements for the ground pork marinade.