Stir Fried Pork, Scallions and Peppers in Garlic Sauce

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Sliced scallion whites and greens are used as a vegetable in this recipe. You will need four or five bunches of scallions (about 3/4 pound). Let the pork marinate as you make the sauce and prepare the vegetables. This recipe was published in our cookbook The Best Light Recipe.

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  • 4

Ingredients

  • Garlic Sauce
  • 1/2 Cup Low-sodium Chicken Broth
  • 1/4 Cup Dry Sherry
  • 3 Tablespoons Hoisin Sauce
  • 1 Tablespoon Low-sodium Soy Sauce
  • 2 Teaspoons Cornstarch
  • 1 Teaspoon Sesame Oil
  • Stir-fry
  • 3/4 Pound Pork Tenderloin, Cut Into Thin Strips
  • 2 Teaspoons Soy Sauce, low sodium
  • 2 Teaspoons Sherry, dry
  • 3 Medium Garlic, cloves,minced
  • 1 Tablespoon Ginger, minced
  • 5 Teaspoons Peanut Oil
  • 1 Cup Scallion, whites, sliced on bias into 1-inch pieces
  • 2 Medium Red Bell Pepper, stemmed, seeded, and cut into 1/4-inch-wide strips
  • 1 1/2 Cups Scallion, greens, sliced on bias into 1/2-inch pieces

Preparation

Step 1

1. For the Garlic Sauce: Combine all the ingredients in a small bowl and set aside.
2. For the Stir-Fry: Toss the pork with the soy sauce and sherry in a medium bowl. In a separate, small bowl, combine the garlic, ginger, and 2 teaspoons of the oil.
3. Heat 1 more teaspoon oil in a 12-inch nonstick skillet over high heat until just smoking. Add the pork and cook, stirring occasionally and breaking up clumps, until lightly browned, about 2 minutes. Transfer the pork to a clean bowl.
4. Add 1 more teaspoon oil to the pan and return to high heat until shimmering. Add the scallion whites and cook, stirring occasionally, until tender, about 1 minute. Add the remaining teaspoon oil and the bell peppers and cook, stirring occasionally, until crisp-tender, 1 to 2 minutes.
5. Clear the center of the pan and add the garlic mixture. Cook, mashing the garlic mixture into the pan with the back of a spatula, until fragrant, about 45 seconds. Stir the garlic mixture into the vegetables. Add the pork and scallion greens and toss to combine. Whisk the sauce to recombine, then add it to the pan and bring to a simmer. Off the heat, toss until the pork and vegetables are well coated with sauce and sizzling hot. Serve immediately.
Per Serving: Cal 250; Fat 10g; Sat Fat 2 g; Chol 55 mg; Carb 19 g; Protein 21 g; Fiber 3g; Sodium 760 mg

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