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.
Total Time45 minutesmins
Course: 30 - 45 Minutes to Table, Gluten Free, Main Course - Pork
Servings: 4servings
Author: Catherine Christiano
Ingredients
1 1/2poundspork tenderloinsliced 1/4" thick
MARINADE
2tablespoonssoy sauceor tamari for gluten free version
2tablespoonsdry sherry
1tablespooncornstarch
REMAINING INGREDIENTS
2tablespoonscanola oil
4scallions(green & white part), minced
1tablespoonminced peeled fresh ginger
1green bell pepperseeded and diced 3/4 inch
1red bell pepperseeded and diced 3/4 inch
1/4cuphoisin sauceCheck for gluten free version.
1/4cupdry sherry
pinchsalt
1/4teaspoonblack pepper
1tablespoonAsian 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.