2 T toasted sesame oil
1 T cornstarch
1 T all purpose flour
2 t low sodium soy sauce (I would omit!)
2 t Chinese rice cooking wine or dry sherry
12 oz of pork tenderloin, trimmed of all fat and sliced into thin strips
Stir - Fry:
3 garlic cloves, minced
1 T grated fresh ginger
4 t canola oil
12 scallions, white and green parts separated, both parts sliced on the bias into 1 inch pieces
2 red bell peppers, stemmed, seeded, and cut into matchsticks
3/4 c frozen shelled edamame beans
1 recipe Classic Brown Stir Fry Sauce
1. Combine all Pork ingredients and stirring in the meat last. Marinate for at least 10 minutes and up to 1 hour.
2. Combine garlic, ginger, and 1 teaspoon of canola oil in a bowl.
3. Heat 1 teaspoon of oil in a 12 inch nonstick skillet over high heat. (I used a wok). Add the pork and cook until lightly browned on all sides but not fully cooked. Transfer to a bowl and set aside.
4. Add remaining 2 teaspoons of oil to skillet. (I omitted this). Add the scallion whites and cook until they begin to soften, 1 minute. Sir in the bell peppers and edamame and cook until the vegetables are crisp-tender, 3-4 minutes longer.
5. Clear the center of the skillet, add the garlic mixture and cook, mashing the mixture into the pan, until fragrant, 15-30 seconds. Stir into the vegetables.
6. Return the pork, with any juices, to the skillet. Stir in the scallion greens. Whisk the sauce to recombine, then add to the skillet. Simmer, tossing constantly, until the pork is cooked through and the sauce has thickened, 30 seconds to two minutes. Serve.
Classic Brown Stir-Fry Sauce
1/2 c low sodium chicken broth
1/4 c Chinese rice cooking wine or dry sherry
3 T hoisin sauce or oyster flavored sauce
1 T low sodium soy sauce
2 t cornstarch
1 t toasted sesame seed oil
Whisk together in a bowl.