- 1 pound pork tenderloin, cut into 1/4-inch-thick slices
- 2 tablespoons plus 1/3 cup peanut oil
- 3 tablespoons soy sauce
- 4 teaspoons cornstarch
- 1/4 cup canned low-salt chicken broth
- 1 tablespoon oyster sauce
- 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
- 2 garlic cloves, minced
- 1/2 cup red seedless grapes, halved
- 1 teaspoon coarsely ground black peppercorns
- 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.
- 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.
- Oyster sauce is available at Asian markets and some supermarkets.
- A fresh green chili, often called a pasilla, available at Latin American markets and some supermarkets.