Stir-Fried Pork and Peppers with Ginger, Scallions and Hoisin Sauce
A nice stir-fry with pork loin, marinated in soy sauce and sherry, combined with red and green peppers, green onions and a sauce made with hoisin and dry sherry. Sesame oil drizzled on just before serving lends a nice, slightly nutty flavor.Based on a recipe by Rosa Ross, New Wok Cooking, Clarkson Potter, May, 2000.
Servings: 4 servings
Ingredients
- 1 1/2 pounds pork tenderloin sliced 1/4" thick
MARINADE
- 2 tablespoons soy sauce or tamari for gluten free version
- 2 tablespoons dry sherry
- 1 tablespoon cornstarch
REMAINING INGREDIENTS
- 2 tablespoons canola oil
- 4 scallions (green & white part), minced
- 1 tablespoon minced peeled fresh ginger
- 1 green bell pepper seeded and diced 3/4 inch
- 1 red bell pepper seeded and diced 3/4 inch
- 1/4 cup hoisin sauce Check for gluten free version.
- 1/4 cup dry sherry
- pinch salt
- 1/4 teaspoon black pepper
- 1 tablespoon Asian sesame oil
Instructions
- If serving with rice, start rice first.
MARINADE
- In a medium bowl, add all marinade ingredients; stir to combine. Add sliced pork, toss to combine; allow to marinate at least 10 minutes.
STIR-FRY
- Place a large non-stick or cast iron skillet (approximately 11 inches) or carbon-steel wok on stove, add canola oil and over high heat, heat until just smoking. Add scallions and ginger; stir-fry until aromatic, approximately 30 seconds. Using a slotted spoon, add only pork, reserving excess marinade for sauce at end. Stir-fry pork until no longer pink, about 5 minutes. Add peppers; stir-fry another minute. Add hoisin sauce, sherry, salt, and black pepper; stir to combine. To reserved marinade, add 2 tablespoons of water, then add to skillet. Heat through, stirring to blend well. Remove from heat, drizzle with sesame oil, and serve immediately.
Notes
The ingredients will just fit in an 11 inch skillet, to scale-up a larger pan is required.