Ginger-Infused Pork and Crisp Green Bean Stir-Fry

1. Prepare Sauce Mixture

Whisk together the chicken broth, oyster sauce, 1 tablespoon of dry sherry, sesame oil, rice vinegar, cornstarch, and white pepper in a bowl until smooth. Set this sauce mixture aside.

2. Marinate Pork

Combine the pork strips with the soy sauce and the remaining 2 teaspoons of sherry in another bowl. Toss the pork to make sure it's evenly coated, then refrigerate it for at least 20 minutes.

3. Prepare Ginger-Garlic Mixture

Mix the grated ginger and minced garlic with 1.5 teaspoons of vegetable oil in a small bowl. Set aside.

4. Cook Pork

Heat 1.5 teaspoons of vegetable oil in a 12-inch nonstick skillet over high heat. Add half of the pork, spreading it out in an even layer. Let the pork cook undisturbed for about 1 minute, then stir and continue to cook for another minute until well-browned. Transfer the cooked pork to a plate and repeat with another 1.5 teaspoons of oil and the remaining pork.

5. Cook Green Beans

Add 1 tablespoon of oil to the same skillet and the trimmed green beans. Cook the beans for about 5 minutes, stirring occasionally, until they are spotty brown and crisp-tender.

6. Cook Bell Pepper

Add another 1.5 teaspoons of oil to the skillet along with the red bell pepper squares. Cook for about 2 minutes, stirring occasionally, until the bell peppers are spotty brown but still retain their crunch and vibrant color.

7. Cook Ginger-Garlic Mixture

Clear a space in the center of the skillet and add the ginger-garlic mixture. Let it cook for about 15-20 seconds until it becomes fragrant, then toss it with the green beans and bell peppers.

8. Combine and Serve

Return the cooked pork to the skillet, combining it with the vegetables. Whisk the sauce mixture one more time and pour it into the skillet, cooking for about 30 seconds. Transfer the stir-fry to a serving platter and sprinkle with the sliced scallions. Serve immediately.