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

Name: Stir-Fried Pork, Green Beans, and Red Bell Pepper with Gingery Oyster Sauce
Yield: Serves 4
Cuisine: Asian
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

17 comments

Appears in Cook's Illustrated January/February 2003

For a winning stir-fry, use the right cut of pork and stir-fry in batches.

SERVES4

TIME45 minutes

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

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...

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