Stir-Fried Pork, Scallions, and Peppers in Garlic Sauce

Name: Stir-Fried Pork, Scallions, and Peppers in Garlic Sauce
Yield: Serves 4
Cuisine: Asia, Asian
Ingredients: 1/2 cup, low-sodium chicken broth; 1/4 cup, dry sherry; 3 tablespoons, hoisin sauce; 1 tablespoon, low-sodium soy sauce; 2 teaspoons, cornstarch; 3 medium, garlic cloves, minced or pressed through a garlic press (about 1 tablespoon); 1 teaspoon, toasted sesame oil; 1/8 teaspoon, red pepper flakes; 3/4 pound, pork tenderloin, cut into thin strips; 2 teaspoons, low-sodium soy sauce; 2 teaspoons, dry sherry; 3 medium cloves, garlic, minced or pressed through a garlic press (about 1 tablespoon); 1 tablespoon, grated fresh ginger; 5 teaspoons, peanut oil or vegetable oil; 1 cup, scallion whites, sliced on bias into 1-inch pieces; 2 , medium red bell peppers, stemmed, seeded, and cut into 1/4-inch-wide strips; 1 1/2 cups, scallion greens, sliced on the bias into 1/2-inch pieces

2 comments

Although some stir-fry recipes call for ground pork, we find that strips of lean meat from the tenderloin are the best option because ground pork can be quite fatty.

SERVES4

WHY THIS RECIPE WORKS

Hoisin sauce, low-sodium soy sauce, dry sherry, toasted sesame oil, and plenty of garlic and scallions pack in complex flavor while keeping fat and calories low in this delicious stir-fry.

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