Stir-Fried Pork, Green Beans, and Red Bell Pepper with Gingery Oyster Sauce
By America's Test KitchenPublished on October 26, 2011
Time
45 minutes
Yield
Serves 4
Ingredients
12 ounces pork tenderloin, prepared according to instructions in note2 teaspoons soy sauce 2 teaspoons dry sherry 1 tablespoon dry sherry ⅓ cup low-sodium chicken broth 2 ½ tablespoons oyster sauce 2 teaspoons toasted sesame oil 1 teaspoon rice vinegar ¼ 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 oil12 ounces green beans, cut on bias into 2-inch lengths1 large red bell pepper (about 8 ounces), cut into ¾-inch squares3 medium scallions, sliced thin on bias
Before You Begin
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.
Instructions
- 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.
- 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.
Time
45 minutesYield
Serves 4Ingredients
12 ounces pork tenderloin, prepared according to instructions in note
2 teaspoons soy sauce
2 teaspoons dry sherry
1 tablespoon dry sherry
⅓ cup low-sodium chicken broth
2 ½ tablespoons oyster sauce
2 teaspoons toasted sesame oil
1 teaspoon rice vinegar
¼ 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 ¾-inch squares
3 medium scallions, sliced thin on bias
Ingredients
12 ounces pork tenderloin, prepared according to instructions in note
2 teaspoons soy sauce
2 teaspoons dry sherry
1 tablespoon dry sherry
⅓ cup low-sodium chicken broth
2 ½ tablespoons oyster sauce
2 teaspoons toasted sesame oil
1 teaspoon rice vinegar
¼ 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 ¾-inch squares
3 medium scallions, sliced thin on bias
Ingredients
12 ounces pork tenderloin, prepared according to instructions in note
2 teaspoons soy sauce
2 teaspoons dry sherry
1 tablespoon dry sherry
⅓ cup low-sodium chicken broth
2 ½ tablespoons oyster sauce
2 teaspoons toasted sesame oil
1 teaspoon rice vinegar
¼ 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 ¾-inch squares
3 medium scallions, sliced thin on bias
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 seasoned. Because different vegetables cook at different rates, we had to batch-cook the vegetables and add aromatics (like ginger and garlic) at the end so they cooked long enough to develop their flavors but not long enough to burn. Chicken broth gave the sauce in our pork stir-fry recipe some backbone, and cornstarch slightly thickened it so that it lightly cloaked the meat and vegetables.
Before You Begin
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.
Instructions
- 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.
- 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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