To make it easier to slice, freeze the pork, wrapped in plastic, for twenty minutes. Save time by preparing the rest of the ingredients while the pork is in the freezer.
- 1 (about 3/4 pound) pork tenderloin, trimmed of excess fat
- Coarse salt
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 3 teaspoons vegetable oil
- 2 tablespoons minced, peeled peeled fresh ginger
- 1/8 to 1/4 teaspoon red-pepper flakes
- 1 pound green beans, trimmed and cut crosswise into 2-inch pieces
- 1 red bell pepper, ribs and seeds removed, cut into thin strips
- 1/3 cup dry-roasted peanuts, chopped
- Cooked white rice, for serving (optional)
- Cut pork diagonally into 1/4-inch thick slices; cut each slice lengthwise in half. Season with 1/2 teaspoon salt. In a small bowl, mix soy sauce, vinegar, and sugar; set sauce aside.
- Heat 1 teaspoon oil in a large skillet over medium-high. Add half the ginger, pepper flakes, and pork; cook, stirring, until pork is no longer pink, about 3 minutes. Transfer to a plate. Repeat, cooking remaining ginger, pepper flakes, and pork in another teaspoon oil; transfer to plate.
- Meanwhile, cook green beans in a medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain; dry with paper towels.
- Add remaining teaspoon oil to the skillet. Add beans, bell pepper, and 2 tablespoons water; cook over high heat, stirring often, until peppers are tender, about 2 minutes.
- Add peanuts, pork mixture, and reserved sauce. Cook, stirring, until pork is coated, about 1 minute. Serve immediately, over rice, if desired.