Pork stir fry with bell peppers & green beans
This take on a classic Thai stir-fry works for most palates. Pork tenderloin is easier to slice if it is partially frozen. Freeze the tenderloin until firm but not frozen solid, 45 minutes to 1 hour. Then cut the tenderloin crosswise into 1/4-inch slices. Cut the slices into 1/4-inch strips.
- 12 ounces pork tenderloin, prepared according to instructions in note
- 2 teaspoons soy sauce
- 2 teaspoons dry sherry
- 1 tablespoon dry sherry
- 1/3 cup low-sodium chicken broth
- 2 1/2 tablespoons oyster sauce
- 1 teaspoons toasted sesame oil
- 1 teaspoon rice vinegar
- 1/4 teaspoon ground white pepper
- 1 teaspoon cornstarch
- 2 cloves garlic, minced (about 2 teaspoons)
- 2 inch piece fresh ginger, grated (about 2 tablespoons)
- 1 tablespoon peanut oil or vegetable oil
- 12 ounces green beans, cut on bias into 2-inch lengths
- 1 large red bell pepper(about 8 ounces), cut into 3/4-inch squares
- 3 medium scallions, sliced thin on bias
- 1. Combine pork, soy sauce, and 2 teaspoons sherry in small bowl. Whisk remaining 1 tablespoon sherry, chicken broth, oyster sauce, sesame oil, rice vinegar, white pepper, and cornstarch in measuring cup. Combine garlic, ginger and 1 1/2 teaspoons peanut oil in small bowl.
- 2. Heat 1 teaspoon peanut oil in 12-inch nonstick skillet over high heat until smoking; add half of pork to skillet and cook, stirring occasionally and breaking up clumps, until well-browned, about 2 minutes. Transfer pork to medium bowl. Repeat with additional 1 teaspoon peanut oil and remaining pork. Add 1/2 tablespoon peanut oil to now-empty skillet; add green beans and cook, stirring occasionally, until spotty brown and tender-crisp, about 5 minutes; transfer to bowl with pork. Add remaining 1/2 teaspoons oil to skillet; add bell pepper and cook, stirring frequently, until spotty brown, about 2 minutes. Clear center of skillet, then add garlic/ginger mixture to clearing; cook, mashing mixture with spoon, until fragrant, about 45 seconds, then stir mixture into peppers. Add pork and green beans; toss to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until sauce is thickened and evenly distributed, about 30 seconds. Transfer to serving platter; sprinkle with scallions and serve over rice.