This recipe was taken from Bon Appetit magazine a few years back. You can also make this using chicken breast. If you prefer a thicker sauce texture then add in more cornstarch. To save time chop, blanch/cook the beans and carrot sticks hours in advance. Cooking time is for wok cooking time.
- 1 pork tenderloin, cut into about 1-1/2-inch strips
- 4 tablespoons soy sauce
- 2 -3 teaspoons cornstarch
- 1 -2 tablespoon honey
- 2 tablespoons minced fresh garlic (or to taste)
- crushed red pepper flakes
- 1 lb green beans, cut into about 1-1/2-inch pieces
- 2 -3 medium carrots, cut into matchsticks
- 2 -3 tablespoons peanut oil (can use vegetable or Canola oil)
- 1 large red bell pepper, cut into slices
- 1 tablespoon minced fresh ginger
- 4 green onions, sliced
- 1 cup dry roasted salted peanut (coarsley chopped or leave whole)
- In a medium bowl mix together 1 tablespoon soy sauce, 2 tablespoon honey (can use 1 tablespoon honey if desired) about 1 tablespoon minced garlic (or to taste) and crushed red pepper flakes to taste; mix to combine; add in pork strips, and toss to coat the pork; set aside.
- In another small bowl mix together 3 tablespoons soy sauce and 2-3 teaspoons cornstarch; whisk to combine.
- In a saucepan, cook green beans JUST until crisp-tender (about 3 minutes) then add in carrots sticks and cook 1 minute; drain the water (this can be done hours in advance).
- Heat peanut oil in a wok or large nonstick skillet over high heat until hot.
- Add in the pork mixture; stir-fry for about 1 minute, remove pork to a dish.
- Add in more peanut oil, then add in the red bell pepper and stir-fry 1 minute.
- Add in green beans, carrots, ginger and remaining garlic; stir-fry 1 minute.
- Return the pork to the wok or skillet along with the soy/cornstarch mixture; stir until thoroughly heated through and thickened (about 1 minute).
- Add in peanuts; toss to combine.
- Season with salt and pepper if desired.
- Transfer to a bowl and sprinkle with chopped green onions.
- Sprinkle with more peanuts if desired and serve with rice.
This was just OK for me. I made it with chicken because I didn't have pork on hand and maybe that was the problem. It just wasn't that flavorful. If I make it again I would use twice as much of the flavoring agents and maybe put in some fish sauce as well. Maybe Chinese food really needs MSG??? (I'm not going there)
Excellent recipe. I did take a couple of liberties - No peanuts and instead of green onions I added sweet onion. I had some snowpeas in the fridge so added those as well Then end result was a very tasty dinner thank-you KITTENCAL