Asian-Style Pork Stir-Fry

Chef Richard 4 Servings 25 minutes

Peanut oil is the preferred oil for stir-frying because it can reach very high temperatures before it begins to burn or smoke – a requirement for this very high-heat cooking method. Safflower oil or soybean oil make good substitutes, as they, too, can get good and hot before burning.


  • 2  tablespoons soy sauce
  • 2  tablespoons honey
  • 1  tablespoon minced peeled fresh ginger
  • ¼  teaspoon dried crushed red pepper
  • 1  12-ounce pork tenderloin, fat trimmed,   halved lengthwise
  • 1  pound green beans, trimmed
  • ⅓  cup orange juice
  • 1  teaspoon unseasoned rice vinegar
  • 1  teaspoon cornstarch
  • 2  teaspoons peanut oil
  • 1  teaspoon finely grated orange peel
  • 1  garlic clove, minced


  • Mix first 4 ingredients in 13x9x2-inch glass baking dish. Add pork tenderloin halves and turn to coat. Cover and let stand at room temperature 1 hour or refrigerate up to 4 hours.
  • Cook green beans in large pot of boiling salted water until just crisp-tender. Drain.
  • Heat large nonstick skillet over medium heat. Add pork, reserving marinade in dish. Cook until pork is deep brown and thermometer inserted into center of pork registers 145°F, turning often, about 9 minutes. Transfer to platter; let stand 10 minutes. Cut pork into ⅓-inch thick slices. Wipe skillet clean.
  • Whisk orange juice, vinegar, cornstarch, and reserved marinade in small bowl. Heat oil in same skillet over high heat. Add green beans and sauté until beginning to brown, about 2 minutes. Add orange peel, garlic, pork slices, and orange-juice mixture. Stir until sauce boils, thickens slightly, and coats bean-pork mixture, about 1 minute. Season to taste with salt and pepper. Transfer to bowl.