Stir-Fried Pork, Green Beans, and Red Bell Pepper with Gingery Oyster Sauce
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Appears in Cook's Illustrated January/February 2003
For a winning stir-fry, use the right cut of pork and stir-fry in batches.
WHY THIS RECIPE WORKS
When developing a stir-fried pork and vegetables recipe, we found that marinating the pork tenderloin in a simple soy-sherry mixture and cooking it quickly (about 2 minutes) in batches over high heat kept the meat tender and beautifully sea...