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Stir-Fried Pork and Sweet Peppers with Peanuts

Stir-Fried Pork and Sweet Peppers with Peanuts

By Calvin CoxDecember 15, 2021

  • Makes
    4 to 6 servings
  • Cook Time
    45 minutes
  • Rating

The flavors in this colorful stir-fry are a fantastic combination of savory, sweet, tangy, garlicky, spicy and nutty. Briefly marinating the sliced tenderloin means that the meat browns beautifully in the skillet and also adds flavor and moisture to an otherwise lean and mild cut. Balsamic vinegar may seem like an odd ingredient in a stir-fry, but it mimics the subtle sweetness, moderate acidity and maltiness of Chinese black vinegar and probably already is in your pantry. Serve with steamed white rice.

Tip

Don’t use a conventional (that is not nonstick) skillet. The pork will char and stick to the skillet instead of nicely browning.

Ingredients
  • 1 ¼

    pound pork tenderloin, trimmed of silver skin and sliced crosswise ⅛ to ¼ inch thick

  • 3

    tablespoons grapeseed or other neutral oil, divided

  • 3

    tablespoons dry sherry, divided

  • 2

    tablespoons soy sauce, divided

  • 3

    garlic cloves, 1 minced, 2 thinly sliced

  • 1

    tablespoon cornstarch

  • 2-3

    tablespoons chili-garlic sauce

  • 1 ½

    tablespoons balsamic vinegar

  • 2

    medium red, yellow or orange bell peppers, stemmed, seeded and cut into 1- to 1½-inch pieces

  • 1

    bunch scallions, whites thinly sliced, greens cut into 1½-inch lengths, reserved separately

  • ½

    cup roasted peanuts, roughly chopped

Step 1

In a medium bowl, stir together the pork, 1 tablespoon of the oil, 1 tablespoon of the sherry, 1 tablespoon of the soy sauce, the minced garlic and the cornstarch. Let stand for about 15 minutes.

Meanwhile, in a small bowl, stir together the remaining 2 tablespoons sherry, remaining 1 tablespoon soy sauce, chili-garlic sauce and vinegar.

Step 2

In a 12-inch nonstick skillet over medium-high, heat another 1 tablespoon oil until barely smoking. Add the pork in an even layer and cook, stirring once or twice, until well browned, 4 to 5 minutes; transfer to a plate.

Add the remaining 1 tablespoon oil to the skillet and heat until shimmering. Add the bell peppers and cook, stirring occasionally, until tender-crisp, 6 to 7 minutes.

Add the scallion whites and sliced garlic; cook, stirring, until fragrant, 30 to 60 seconds. Add the pork and accumulated juices, sauce mixture and scallion greens; cook, stirring, until the sauce is lightly thickened, 30 to 60 seconds.

Off heat, stir in half the peanuts. Transfer to a serving dish and sprinkle with the remaining peanuts.