Pork and Green-Bean Stir-Fry

I have been putting off the inevitable. During my last Costco shopping trip, I bought a platter of pork chops. Somehow, they ended up in the freezer without being divided and bagged. I finally pulled them out of the freezer to thaw, but we will be eating pork for the next week.

Source: Martha Stewart
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 fresh 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.

Variations:
If using frozen green beans skip simmering them in water. Just thaw and move on to sauteing them in the skillet.
Make sure to use freshly grated ginger. The ground stuff is not the same.