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.
- 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.