1Peppercorn pork tenderloinapproximately one pound
2tablespoonscornstarch
2tablespoonssoy sauce
3/4cupchicken broth
3tablespoonsoyster sauce
2tablespoonssesame oil
2teaspoonssoy sauce
4clovesminced garlicabout 2 teaspoons
2teaspoonsfreshly grated ginger
1medium red bell pepperchopped
1/2poundfresh sugar snap peas
4scallionscut into 1" pieces
Instructions
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.