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Pork and Green-Bean Stir-Fry

To make it easier to slice, freeze the pork, wrapped in plastic, for twenty minutes. Save time by preparing the rest of the ingredients while the pork is in the freezer.

  • prep: 45 mins
    total time: 45 mins
  • servings: 4

Ingredients

  • 1 (about 3/4 pound) pork tenderloin, trimmed of excess fat
  • Coarse salt
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 3 teaspoons vegetable oil
  • 2 tablespoons minced, peeled peeled fresh ginger
  • 1/8 to 1/4 teaspoon red-pepper flakes
  • 1 pound green beans, trimmed and cut crosswise into 2-inch pieces
  • 1 red bell pepper, ribs and seeds removed, cut into thin strips
  • 1/3 cup dry-roasted peanuts, chopped
  • Cooked white rice, for serving (optional)

Directions

  1. Step 1

    Cut pork diagonally into 1/4-inch thick slices; cut each slice lengthwise in half. Season with 1/2 teaspoon salt. In a small bowl, mix soy sauce, vinegar, and sugar; set sauce aside.

  2. Step 2

    Heat 1 teaspoon oil in a large skillet over medium-high. Add half the ginger, pepper flakes, and pork; cook, stirring, until pork is no longer pink, about 3 minutes. Transfer to a plate. Repeat, cooking remaining ginger, pepper flakes, and pork in another teaspoon oil; transfer to plate.

  3. Step 3

    Meanwhile, cook green beans in a medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain; dry with paper towels.

  4. Step 4

    Add remaining teaspoon oil to the skillet. Add beans, bell pepper, and 2 tablespoons water; cook over high heat, stirring often, until peppers are tender, about 2 minutes.

  5. Step 5

    Add peanuts, pork mixture, and reserved sauce. Cook, stirring, until pork is coated, about 1 minute. Serve immediately, over rice, if desired.

Source
Everyday Food, June 2005

Reviews (8)

  • 4 Nov, 2011

    Very good! This has made it into my easy recipe rotation. The sauce works with other meats/veggie combinations too (beef/broccoli, chicken/bell peppers). Asian food can be difficult to cook and often calls for many hard-to-find ingredients. I grew up in Taiwan and know what real asian tastes like and feel this could pass as authentic.

  • 4 Oct, 2011

    Ginger and sauce make this recipe. No garlic or onion made other flavors come out. Made extra sauce for dipping and added the drippings from pan too. Lived in Malaysia and this was a thumbs up from the fam.

  • 25 Jan, 2010

    Good and easy. Tasted a lot like a sweet and sour recipe, which I wasn't expecting. I used multiple veggies instead of just green beans (sugar snap peas, carrots, mushrooms,

  • 5 Jun, 2009

    I loved this dish, even my b/f who normally isn't a big fan of rice dishes even enjoyed this a lot.

  • 13 Aug, 2008

    This is one of my fav dish. Easy and delicious. I always add some dried red chilli, more spicy. This is Asian style.

  • 8 Aug, 2008

    That is so delicious, thanks Martha!
    Natalie
    (from Austria, Europe)

  • 25 Mar, 2008

    bravo marth, bravo! delish!! a MUST for dinner again.

  • 25 Mar, 2008

    bravo marth, bravo! delish!! a MUST for dinner again.