A pork stir fry and green beans that packs an amazing flavor punch with just a few ingredients.
This gluten-free stir-fry takes inspiration from Japanese cuisine, ditching the soy sauce for another umami-rich ingredient, teriyaki sauce.
What is teriyaki sauce? In Japanese teri means shiny, and yaki means fried or grilled. This umami* rich magical sauce turns almost any ingredient into appetizing deliciousness instantly.
*Umami means “pleasant savory taste” in Japanese.
Pork & Green Bean Stir-Fry
1 (about 3/4 pound) pork tenderloin, trimmed of excess fat
Coarse salt
2 tablespoons teriyaki sauce
1 tablespoon rice vinegar
1 teaspoon sugar
3 teaspoons vegetable oil
2 tablespoons minced, peeled peeled fresh ginger
1/8 to 1/4 teaspoon red-pepper flakes
1 pound green beans, trimmed and cut crosswise into 2-inch pieces
1 red bell pepper, ribs and seeds removed, cut into thin strips
1/3 cup dry-roasted peanuts, chopped
Cooked white rice, for serving (optional)
Cut pork diagonally into 1/4-inch thick slices; cut each slice lengthwise in half. Season with 1/2 teaspoon salt. In a small bowl, mix soy sauce, vinegar, and sugar; set sauce aside.
Heat 1 teaspoon oil in a large skillet over medium-high. Add half the ginger, pepper flakes, and pork; cook, stirring, until pork is no longer pink, about 3 minutes. Transfer to a plate. Repeat, cooking remaining ginger, pepper flakes, and pork in another teaspoon oil; transfer to plate.
Meanwhile, cook green beans in a medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain; dry with paper towels.
Add remaining teaspoon oil to the skillet. Add beans, bell pepper, and 2 tablespoons water; cook over high heat, stirring often, until peppers are tender, about 2 minutes.
Add peanuts, pork mixture, and reserved sauce. Cook, stirring, until pork is coated, about 1 minute. Serve immediately, over rice, if desired.
Try these deliciously yummy stir-fries.
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