3 tsp toasted sesame oil
1 lb pork tenderloin, cut into thin strips
2 medium shallots, thinly sliced
2 cloves garlic, minced
2 tbsp minced fresh ginger
1/4 tsp crushed red pepper
1 red bell pepper, thinly sliced1 green bell pepper, thinly sliced
2 stalks celery, thinly sliced
splash of orange juice
2 tbsp soy sauce
1 tbsp rice vinegar
2 tsp cornstarch
1 lb pork tenderloin, cut into thin strips
2 medium shallots, thinly sliced
2 cloves garlic, minced
2 tbsp minced fresh ginger
1/4 tsp crushed red pepper
1 red bell pepper, thinly sliced1 green bell pepper, thinly sliced
2 stalks celery, thinly sliced
splash of orange juice
2 tbsp soy sauce
1 tbsp rice vinegar
2 tsp cornstarch
- heat a large skillet over medium-high heat. swirl in 2 tsp oil, then add pork and cook, stirring, until just cooked, 3 minutes. transfer to a plate.
- add the remaining 1 tsp oil to the pan along with shallots, garlic, ginger, crushed red pepper and orange juice. cook, stirring, for 1 minute. add bell peppers and celery and cook, until crisp-tender, about 2 minutes. stir in soy sauce; bring to a simmer. cook for 1 minute.
- whisk vinegar and cornstarch in a small bowl, then pour it into the pan along with the pork and its juices. cook, stirring often, until thickened and bubbling and the pork is heated through, about 1 minute.
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