Pork and Pepper Stir-Fry

• 1 lb (454 g) pork tenderloins
• 1 tbsp (15 mL) cornstarch
• 1 tbsp (15 mL) soy sauce
• 2 cloves garlic, minced
• 2 tsp (10 mL) sesame oil
• 1 tsp (5 mL) grated gingerroot
• 1 pinch pepper
• 2 tbsp (30 mL) vegetable oil
• 1 large white onion, sliced
• 1 sweet red pepper, sliced
• 1 sweet green pepper, sliced
• 1/4 cup (60 mL) sodium-reduced beef broth
• 2 tbsp (30 mL) oyster sauce
• 1/4 cup (60 mL) chopped fresh coriander
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  Preparation

  Thinly slice pork across grain into strips. In bowl, toss together pork, cornstarch, soy sauce, garlic, 1 tsp (5 mL) of the sesame oil, ginger and pepper; let stand for 20 minutes.
  
  In wok or large skillet, heat vegetable oil over high heat; stir-fry pork mixture, in batches, until slightly browned, about 1 minute. Transfer to plate.
  
  Add onion and red and green peppers to pan; stir-fry until onion is softened, about 3 minutes.
  
  Return pork and accumulated juices to pan. Stir in broth and oyster sauce; cook until thickened, about 1 minute. Stir in remaining sesame oil. Garnish with coriander.