Stir-Fried Pork, Scallions, and Peppers in Garlic Sauce

Name: Stir-Fried Pork, Scallions, and Peppers in Garlic Sauce
Cuisine: Asia, Asian
Ingredients: 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; 3 medium, garlic cloves, minced or pressed through a garlic press (about 1 tablespoon); 1 teaspoon, toasted sesame oil; 1/8 teaspoon, red pepper flakes; 3/4 pound, pork tenderloin, cut into thin strips; 2 teaspoons, low-sodium soy sauce; 2 teaspoons, dry sherry; 3 medium cloves, garlic, minced or pressed through a garlic press (about 1 tablespoon); 1 tablespoon, grated fresh ginger; 5 teaspoons, peanut oil or vegetable oil; 1 cup, scallion whites, sliced on bias into 1-inch pieces; 2 , medium red bell peppers, stemmed, seeded, and cut into 1/4-inch-wide strips; 1 1/2 cups, scallion greens, sliced on the bias into 1/2-inch pieces

Main Courses
Asia
Asian
Meat
Pork

Although some stir-fry recipes call for ground pork, we find that strips of lean meat from the tenderloin are the best option because ground pork can be quite fatty.

SERVES 4

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