STIR-FRIED PORK GREEN BEANS AND RED BELL PEPPER WITH GINGERY OYSTER SAUCEFrom choclytcandy 6 years ago
- 12 ounces pork tenderloin , prepared according to instructions in note shopping list
- 2 teaspoons soy sauce shopping list
- 2 teaspoons dry sherry shopping list
- 1 tablespoon dry sherry shopping list
- 1/3 cup low-sodium chicken broth shopping list
- 2 1/2 tablespoons oyster sauce shopping list
- 2 teaspoons toasted sesame oil shopping list
- 1 teaspoon rice vinegar shopping list
- 1/4 teaspoon ground white pepper shopping list
- 1 teaspoon cornstarch shopping list
- 2 cloves garlic , minced (about 2 teaspoons) shopping list
- 2 inch piece fresh ginger , grated (about 2 tablespoons) shopping list
- 3 tablespoons peanut oil or vegetable oil shopping list
- 12 ounces green beans , cut on bias into 2-inch lengths shopping list
- 1 large red bell pepper (about 8 ounces), cut into 3/4-inch squares shopping list
- 3 medium scallions , sliced thin on bias shopping list
How to make it
- Note: This take on a classic Thai stir-fry is not for those with timid 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.
- 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 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.
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