Asian-Style Pork Stir-Fry
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.