Stir Fried Pork, Green Beans, and Red Bell Pepper with Gingery Oyster Sauce

This was last night's dinner and I must say, it was pretty darn good.  I love chinese take-out but don't love the MSG nor the sometimes sketchy meat.  This was the best pork stir-fry that I've found and I'm looking forward to trying it with different combinations of veggies.  The recipe is yet another from 'The New Best Recipe' (as mentioned in my Let's Talk Cookbooks entry).

INGREDIENTS:
12 oz pork tenderloin
2 t. soy sauce
2 t. sherry plus
1 T. sherry to be used separately
1/3 C. low-sodium chicken broth
2 1/2 T. oyster sauce
2 t. toasted sesame oil
1 t. rice vinegar
1/4 t. ground white pepper
1 t. cornstarch
2 medium garlic cloves, minced
2 T. grated fresh ginger
3 T. peanut oil
12 oz green beans, cut into 2" lengths
1/4 C. water
1 medium red bell pepper, cut into 1" squares

INSTRUCTIONS:
1. Partially freeze pork to make slicing easier.  Slice into 1/3" thick rounds then cut each round into 3 strips. Add soy sauce and 2 t. sherry to pork.  Set aside.
2.  In a separate bowl, whisk together the 1 T. sherry, chicken broth, oyster sauce, sesame oil, rice vinegar, white pepper, and cornstarch.  Set aside.
3.  In a large skillet, heat 1 1/2 T. of the peanut oil over high heat until smoking.  Add the pork and cook until well browned, stirring constantly, about 2 minutes.  Transfer the pork to a bowl and set aside. (disclaimer:  the original recipe calls for doing this in 2 batches but with a large skillet, I was able to do it in just one)
4.  Add 1 T. peanut oil to skillet. Add green beans and cook until spotty brown, about 2 minutes.  Add the water, cover the pan, and lower the heat to medium.  Steam until beans are tender-crisp, about 2-3 minutes.  Transfer the beans to the bowl with the pork.
5.  Add the remaining 1 1/2 t. of peanut oil to the skillet.  Add the bell pepper and cook, stirring frequently, until spotty brown, about 2 minutes.
6.  Clear the center of the skillet.  Add the garlic ginger  mixture to the clearing; cook, mashing the mixture with a spoon, until fragrant, about 45 seconds, then stir the mixture into the peppers.  Return the pork and green beans to the skillet and stir to combine.
7.  Take the sauce made in step 2 and whisk to recombine.  Add to skillet and cook, stirring constantly, until the sauce is thickened and evenly distributed, about 30 seconds.  Transfer to serving platter and serve immediately.

Served over quinoa: