I’m not usually a fan of pork in stir-fries—it’s usually dry and kinda squeaky—but this recipe is different. Ellie Krieger puts an end to the squeaky pork problem by using thinly sliced pork tenderloin. This is by far the best pork stir-fry I have ever had!
(Adapted* from “So Easy”)
*When we say “adapted” we mean that we used the original recipe as a guideline. We rarely follow a recipe exactly. We omit some ingredients, add others and make a few substitutions. If our omissions, additions and substitutions don’t result in deliciousness, we won’t post the recipe here. Therefore, unless otherwise noted, every recipe we’ve “adapted” is either the same or better (in our opinion) than the original recipe.
1 pound lean pork tenderloin, thinly sliced
¾ cup low-sodium chicken broth
2 tsp cornstarch
4 tsp olive oil
1 medium red onion, diced
1 large red bell pepper, seeded and diced
2 tbsp minced fresh ginger
2 large cloves of garlic, minced
lots of green beans, trimmed
¼ cup red wine vinegar
3 tbsp soy sauce
¼ tsp rushed red pepper flakes
1 large ripe mango, peeled, pitted and chunked
1. Whisk chicken broth and cornstarch together in a small bowl until the cornstarch is dissolved.
2. Steam green beans until bright green, about 2 minutes. Set aside.
3. Heat 2 tsp olive oil in a wok over medium-high heat. Add pork. Cook, stirring until just cooked through, about 4 minutes. Transfer pork to a plate and set aside.
4. Add 2 tsp olive oil to the now-empty wok. Add onions and peppers. Cook, stirring, until tender-crisp, about 3 minutes.
5. Add garlic and ginger. Cook, stirring, for about 30 seconds.
6. Add green beans, soy sauce, red wine vinegar, red pepper flakes and cornstarch-broth mixture. Toss to combine.
7. Cook until the sauce starts to thicken, 1-2 minutes.
8. Return pork to wok and add mango. Cook until the mango is warm.
9. Serve over brown rice.