Stir-Fried Pork with Green Onions and Red Peppers in Garlic Sauce

 

 

Garlic Sauce - Combine all the ingredients in a small bowl and set aside.

½ cup chicken broth 

¼ cup dry sherry 

3 tablespoons hoisin sauce 

1 tablespoon soy sauce 

2 teaspoons cornstarch 

1 teaspoon toasted sesame oil 

3 minced garlic cloves (1 tablespoon)

⅛ teaspoon red pepper flakes 

 

Stir-Fry

¾ pound pork tenderloin, cut into thin strips

2 teaspoons soy sauce 

2 teaspoons dry sherry 

3 minced garlic cloves (1 tablespoon)

1 tablespoon grated fresh ginger 

5 teaspoons peanut oil or canola oil

1 cup scallion whites, sliced on bias into 1-inch pieces

2 medium red bell peppers, stemmed, seeded, and cut into ¼-inch-wide strips

1½ cups scallion greens, sliced on the bias into ½-inch pieces

 

 

1.    Toss the pork with the soy sauce and sherry in a medium bowl.

2.    In a separate, small bowl, combine the garlic, ginger, and 2 teaspoons of the oil.

3.    Heat 1 more teaspoon oil in a 12-inch nonstick skillet over high heat until just smoking. Add the pork and cook, stirring occasionally and breaking up clumps, until lightly browned, about 2 minutes. Transfer the pork to a clean bowl.

4.    Add 1 more teaspoon oil to the pan and return to high heat until shimmering. Add the scallion whites and cook, stirring occasionally, until tender, about 1 minute.

5.    Add the remaining teaspoon oil and the bell peppers and cook, stirring occasionally, until crisp-tender, 1 to 2 minutes.

6.    Clear the center of the pan and add the garlic mixture cook until fragrant, about 45 seconds. Then stir the garlic mixture into the vegetables.

7.    Add the pork and scallion greens and toss to combine.

8.    Whisk the garlic sauce to recombine, then add it to the pan and bring to a simmer.

9.    Off the heat, toss until the pork and vegetables are well coated with sauce and sizzling hot.

 

Serve immediately.