Stir-Fried Pork, Green Beans, and Red Bell Pepper with Gingery Oyster Sauce

Combine pork, soy sauce, and 2 teaspoons sherry in small bowl. Whisk remaining 1 tablespoon sherry, chicken broth, oyster sauce, sesame oil, rice vinegar, white pepper, and cornstarch in measuring cup. Combine garlic, ginger and 1 1/2 teaspoons peanut oil in small bowl.

Heat 1 1/2 teaspoons peanut oil in 12-inch nonstick skillet over high heat until smoking; add half of pork to skillet and cook, stirring occasionally and breaking up clumps, until well-browned, about 2 minutes. Transfer pork to medium bowl. Repeat with additional 1 1/2 teaspoons peanut oil and remaining pork. Add 1 tablespoon peanut oil to now-empty skillet; add green beans and cook, stirring occasionally, until spotty brown and tender-crisp, about 5 minutes; transfer to bowl with pork. Add remaining 1 1/2 teaspoons oil to skillet; add bell pepper and cook, stirring frequently, until spotty brown, about 2 minutes. Clear center of skillet, then add garlic/ginger mixture to clearing; cook, mashing mixture with spoon, until fragrant, about 45 seconds, then stir mixture into peppers. Add pork and green beans; toss to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until sauce is thickened and evenly distributed, about 30 seconds. Transfer to serving platter; sprinkle with scallions and serve.