Heat a large skillet over medium-high heat, cooking the pork until cooked through and no pink remains. Set cooked meat aside
Heat the oil you’re using in the skillet and cook the garlic and onion over medium heat until fragrant – around 4 minutes.
Turn the heat up to medium-high and add in the eggplant and bell pepper, cooking for an additional 2-3 minutes.
While that’s cooking, in a small bowl or mason jar mix the soy sauce, brown sugar and Sriracha. Pour into the skillet with the vegetable mixture and add the green beans and cooked pork.
Cook for a few additional minutes until the green beans turn bright green in color.