Ingredients
1
pound pork tenderloin, cut into 1/4-inch-thick slices
2
tbsp plus 1/3 cup peanut oil
1/4
cup canned low-salt chicken broth
6
green onions (white parts only), cut into 1-inch pieces
1
large poblano chili,** seeded, cut into matchstick-size strips
1
red bell pepper, cut into matchstick-size strips
1/2
cup red seedless grapes, halved
1
tsp coarsely ground black peppercorns
Directions
1.
Mix pork, 2 tablespoons oil, soy sauce and 3 teaspoons cornstarch in medium bowl. Cover and refrigerate 1 to 3 hours. Mix 1 teaspoon cornstarch, broth and oyster sauce in small bowl.
2.
Heat 1/3 cup oil in large skillet over high heat until very hot. Add half of pork; stir-fry 3 minutes. Transfer pork to strainer. Repeat stir-frying with remaining pork. Pour off all but 2 tablespoons oil from skillet. Add onions, poblano, bell pepper and garlic to skillet; stir-fry 2 minutes. Add pork, grapes, ground pepper and oyster sauce mixture. Stir until pork is coated with sauce. Serve immediately.
3.
*Oyster sauce is available at Asian markets and some supermarkets.
4.
**A fresh green chili, often called a pasilla, available at Latin American markets and some supermarkets.
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