Stir-fried pork, green beans, and red bell pepper with gingery oyster sauce from Cook's Illustrated Magazine, Jan/Feb 2003 (page 19)

  • scallions
  • dry sherry
  • soy sauce
  • red peppers
  • fresh ginger
  • peanut oil
  • sesame oil
  • oyster sauce
  • rice vinegar
  • pork tenderloin
  • green beans
  • white pepper

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • springandfall on September 13, 2015

    Cook's Illustrated's desire to discover something new, even in a cooking tradition as old as China's, doesn't always work. The garlic/ginger method is fussy; why not smash big pieces and toss them in oil at beginning as Chinese cooks have done for centuries? Also, why not cover and briefly steam-cook the green beans with a little extra broth after the initial searing/tossing, versus 5 minutes of active stir-frying? Overall, though, this is a tasty dish.

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