Description
A flavorful stir-fry featuring tender pork tenderloin, crispy dry pressed tofu, and fresh green beans, all coated in a savory sauce made from soy, oyster, and sesame oil. This quick and easy dish delivers a perfect balance of protein, vegetables, and umami, ideal for a wholesome weeknight meal served over steamed rice.
Ingredients
Scale
Protein
- 1 lb (450g) pork tenderloin, thinly sliced
- 1 block (about 14 oz or 400g) dry pressed tofu, cut into cubes
Vegetables & Aromatics
- 1 lb (450g) fresh green beans, trimmed and cut into bite-sized pieces
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
Sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
Other Ingredients
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Cooked rice, for serving
Instructions
- Prepare the sauce: In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, and cornstarch thoroughly. Set this sauce mixture aside for later use.
- Cook the pork: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced pork tenderloin and stir-fry until the pork is browned and cooked through, which should take about 5-6 minutes. Remove the pork from the skillet and set aside.
- Sauté aromatics: In the same skillet, add the remaining tablespoon of vegetable oil. Add minced garlic and grated ginger, and stir-fry for about 30 seconds until fragrant and aromatic.
- Cook tofu: Add the cubed dry pressed tofu to the skillet. Stir-fry carefully to brown and crisp the tofu on all sides, about 4-5 minutes.
- Add green beans: Add the prepared green beans to the skillet and stir-fry for 2-3 minutes until they are slightly tender but retain a crisp texture.
- Combine and finish: Return the cooked pork to the skillet and pour the prepared sauce over the combined ingredients. Stir-fry everything together for another 1-2 minutes until the sauce thickens and evenly coats the pork, tofu, and green beans.
- Seasoning: Season the stir-fry with salt and freshly ground black pepper to taste, adjusting flavor as needed.
- Serve: Serve the hot pork, tofu, and green bean stir-fry immediately over cooked rice for a complete meal.
Notes
- Dry pressed tofu is preferred to achieve a crisp texture; if unavailable, press regular tofu by removing excess moisture with paper towels and weighting it for 30 minutes.
- Make sure to slice the pork thinly to ensure quick cooking and tenderness.
- Adjust the amount of soy and oyster sauce to your taste preference; for a saltier dish, increment slightly.
- For a spicier variation, add some sliced chili peppers or a dash of chili paste during the garlic and ginger step.
- This dish pairs well with steamed jasmine or brown rice for a balanced meal.
- Leftovers can be refrigerated for up to 2 days and reheated in a pan or microwave.
