Name: Stir-Fried Pork, Green Beans, and Red Bell Pepper with Gingery Oyster Sauce
Total time: 45 min
Yield: Serves 4
Cuisine: Asian, Asia
Ingredients: 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; 2 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); 3 tablespoons 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

Stir-Fried Pork, Green Beans, and Red Bell Pepper with Gingery Oyster Sauce

Published on October 26, 2011

Time

45 minutes

Yield

Serves 4

Stir-Fried Pork, Green Beans, and Red Bell Pepper with Gingery Oyster Sauce

Ingredients

12 ounces pork tenderloin, prepared according to instructions in note2 teaspoons soy sauce2 teaspoons dry sherry1 tablespoon dry sherry⅓ cup low-sodium chicken broth2 ½ tablespoons oyster sauce2 teaspoons toasted sesame oil1 teaspoon rice vinegar¼ teaspoon ground white pepper1 teaspoon cornstarch2 cloves garlic, minced (about 2 teaspoons)2 inch piece fresh ginger, grated (about 2 tablespoons)3 tablespoons peanut oil or vegetable oil12 ounces green beans, cut on bias into 2-inch lengths1 large red bell pepper (about 8 ounces), cut into ¾-inch squares3 medium scallions, sliced thin on bias

Before You Begin

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.

Instructions

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.

Heat 1 1/2 teaspoons 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 1/2 teaspoons peanut oil and remaining pork. Add 1 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 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.