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Whisk jam, tamari (or soy sauce), sesame oil and chile-garlic sauce in a small bowl. Set aside.
Toss pork with cornstarch in a medium bowl until no cornstarch remains at the bottom of the bowl.
Heat grapeseed (or avocado) oil in a large flat-bottom wok or cast-iron skillet over medium-high heat until it shimmers.
Add the pork and cook, stirring occasionally, until browned and crisp, 6 to 8 minutes.
Stir in green beans and continue to cook, stirring often, until the beans are tender-crisp, 3 to 6 minutes.
Add the jam mixture and cook, stirring often, until well coated, 30 seconds to 1 minute.
Remove from heat and add scallions and sesame seeds. Toss to combine. Sprinkle with more scallions, if desired.