Pork and Green Bean Stir Fry

Ingredients
Serves 4
1 pound pork tenderloin, trimmed of excess fat (I had thick cut chops and just cut the bones away)
Coarse salt
2 tablespoons soy sauce
1 tablespoon rice vinegar
1/2 teaspoon sesame oil
1 teaspoon sugar
3 teaspoons olive oil
2 tablespoons minced, peeled peeled fresh ginger (I had some and was lazy and just used ground)
2 cloves minced garlic
1 pound green beans, trimmed and cut crosswise into 2-inch pieces
1 red bell pepper, ribs and seeds removed, cut into thin strips
Cooked white rice, for serving
Directions
1. Cut pork diagonally into 1/4-inch thick slices; cut each slice lengthwise in half. In a small bowl, mix soy sauce, vinegar, sugar and sesame oil; set sauce aside. Add pork, toss to coat and set aside.
2. Heat 2 teaspoons oil in a large skillet over medium-high. Add the ginger, and pork; cook, stirring, until pork is no longer pink.
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. 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. Stir in pork until heated through. Serve immediately, over rice, if desired.
I've previously said that I suck at making stir fry and this is an exception. It turned out really good and the pork was nice and tender. It was a great way to use up a big bag of green beans I had picked up at the farmers market as well. Plus it made great leftovers.
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