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.
Everyday Food, June 2005
- Prep Time 45 minutes
- Total Time 45 minutes
- Yield Serves 4
- 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)
- 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.
- 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.
- Meanwhile, cook green beans in a medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain; dry with paper towels.
- 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.
- Add peanuts, pork mixture, and reserved sauce. Cook, stirring, until pork is coated, about 1 minute. Serve immediately, over rice, if desired.
© 2013 Martha Stewart Living Omnimedia. All rights reserved.