Ingredients: |
Ingredients: 12 oz pork tenderloin, sliced into 1/3 inch medallions
2 tsp soy sauce
1 Tbsp plus 2 tsp dry sherry
1/3 c low-sodium chicken broth
2 1/2 Tbsp oyster sauce
2 tsp toasted sesame oil
1 tsp rice vinegar
1/4 tsp ground white pepper
1 tsp cornstarch
2 medium garlic cloves, minced
2 Tbsp grated fresh ginger
3 Tbsp peanut or vegetable oil
12 oz green beans, cut on the diagonal into 2" lengths
1/4 c water
1 large red bell pepper, cored, seeded, and cut into 3/4-inch squares
3 medium scallions, sliced thin on the diagonal
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Directions: |
Directions:1. Combine the pork, soy sauce, and 2 tsp sherry in a small bowl. Whisk the remaining 1 Tbsp sherry, the chicken broth, oyster sauce, sesame oil, rice vinegar, white pepper, and cornstarch in a measuring cup. Combing the garlic, ginger, and 1 1/2 tsp of the peanut oil in a small bowl.
2. Heat 1 1/2 tsp peanut oil in a nonstick 12-inch skillet over high heat until smoking; add half of the pork to the skillet and cook, stirring occasionally and breaking up the clumps, until well browned, about 2 minutes. Transfer the pork to a medium bowl. Repeat with an additional 1 1/2 tsp peanut oil and the remaining pork.
3. Add 1 Tbsp peanut oil to the now-empty skillet; add the green beans and cook, stirring occasionally, until spotty brown, about 2 minutes. Add the water, cover the pan, and lower the heat to medium. Steam until the beans are tender-crisp, 2 - 3 minutes; transfer the beans to the bowl with the pork.
4. Add the remaining 1 1/2 tsp peanut oil to the skillet; add the bell pepper and cook, stirring frequently, until spotty brown, about 2 minutes.
5. Clear the center of the skillet; add the garlic and ginger mixture to the clearing; cook, mashing the mixture with a spoon, until fragrant, about 45 seconds, then stir the mixture into the peppers. Return the pork and green beans to the skillet and toss to combine. Whisk the sauce to recombine, then add to the skillet; cook, stirring constantly, until the sauce is thickened and evenly distributed, about 30 seconds. Transfer to a serving platter and sprinkle with the scallions. Serve immediately. |
This recipe for Stir-Fried Pork, Green Beans, and Red Bell Pepper with Gingery Oyster Sauce is from