Stir-Fried Pork, Green Beans, And Red Bell Pepper With Gingery Oyster Sauce

Submitted by: admin on April 2, 2020

Serves 4


1⁄3 cup low-sodium chicken broth
2-1⁄2 tablespoons oyster sauce
1 tablespoon dry sherry
2 teaspoons toasted sesame oil
1 teaspoon rice vinegar
1 teaspoon cornstarch
1⁄4 teaspoon ground white pepper
1 (12-ounce) pork tenderloin, trimmed and cut into thin strips
2 teaspoons soy sauce
2 teaspoons dry sherry
2 tablespoons grated fresh ginger
2 garlic cloves, minced
3 tablespoons vegetable oil
12 ounces green beans, trimmed and cut on bias into 2-inch lengths
1 large red bell pepper, stemmed, seeded, and cut into 3⁄4-inch squares
3 scallions, sliced thin on bias


  1. FOR THE SAUCE: Whisk all ingredients together in small bowl and set aside.
  2. FOR THE STIR-FRY: Combine pork, soy sauce, and sherry in small bowl. Cover with plastic wrap and refrigerate for at least 20 minutes or up to 1 hour. Meanwhile, combine ginger, garlic, and 1-1⁄2 teaspoons oil in small bowl.
  3. Heat 1-1⁄2 teaspoons vegetable oil in 12-inch nonstick skillet over high heat until smoking. Add half of pork, break up any clumps, and cook, stirring occasionally, until well-browned, about 2 minutes. Transfer pork to medium bowl. Repeat with 1-1⁄2 teaspoons vegetable oil and remaining pork.
  4. Add 1 tablespoon vegetable oil to skillet. Add green beans and cook, stirring occasionally, until spotty brown and crisp-tender, 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.
  5. Clear center of skillet, add ginger mixture, and cook, mashing mixture into pan, until fragrant, 15 to 20 seconds. Stir mixture into pepper.
  6. Return pork and green beans to skillet and toss to combine. Whisk sauce to recombine, add to skillet, and cook, stirring constantly, until sauce is thickened and evenly distributed, about 30 seconds. Transfer to platter, sprinkle with scallions, and serve.


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