It’s no secret that we love stir fry in this house. I love the versatility of Chinese food. You can substitute whatever vegetables suit your fancy and even the type of meat you use. The grocery store had a sale on marinated pork tenderloins, buy one get one free. Couldn’t pass us that deal! Pork tenderloin is an ideal meat for stir fry recipes because it’s a very tender cut. I’ve made this twice now and the family loved it both times.
I created this recipe based off of several that I have in my arsenal. Some Asian staples I always have on hand include oyster sauce, soy sauce, sesame seed oil, and hoisin sauce. This recipe uses three of those four. You can switch out the sugar snap peas for any vegetable. Some good substitutions would be mushrooms, celery and/or water chestnuts.
Whatever you do, don’t use additional salt in this recipe. Pork is generally a salty meat anyway, and with the combination of sauces used here, no additional salt is required.
Peppercorn Pork Stir Fry
2 tablespoons of canola oil
1 Peppercorn pork tenderloin (approximately one pound)
2 tablespoons cornstarch
2 tablespoons soy sauce
3/4 cup chicken broth
3 tablespoons oyster sauce
2 tablespoons sesame oil
2 teaspoons soy sauce
4 cloves minced garlic (about 2 teaspoons)
2 teaspoons freshly grated ginger
1 medium red bell pepper, chopped
1/2 pound fresh sugar snap peas
4 scallions, cut into 1″ pieces
Rinse excess peppercorn marinade from pork and pat dry with paper towel. Cut the pork tenderloin in half lengthwise. Cut each half into 1/4″ slices. Place meat into a bowl and set aside. Mix 2 tablespoons of cornstarch with 2 tablespoons of soy sauce until completely combined. Pour mixture over the meat and mix it with a spoon to coat the meat. Set meat aside to marinate.
For the sauce combine the broth, oyster sauce, sesame oil, and soy sauce in a bowl. Whisk to combine and set aside.
Heat wok over medium high heat. Add oil and heat until shimmering but not smoking. Stir fry meat in oil until no longer pink. Remove meat and set aside.
Add garlic, ginger, red bell pepper and sugar snap peas to hot wok. Stir fry until tender crisp, about 2-3 minutes.
Add meat to the vegetable and stir to combine. Pour sauce mixture into the pan and bring to a boil. Stir occasionally until sauce has thickened. Just before removing from heat, add in the scallion and cook for another 30 seconds.
Serve over your favorite rice or noodles.
Incidentally, the pan I use for this recipe is my FAVORITE pan in the kitchen. It’s my ManPans wok. I use it for all my pasta and stir fry dishes and when I fry things too. LOVE it. You can read my review about it here