Honey Garlic Pork Stir-Fry

Name: Honey Garlic Pork Stir-Fry
Cook time: 18 min
Yield: 4 servings
Ingredients: 240 g jasmine rice rinsed; 480 ml water for cooking rice; 45 g honey for sauce; 45 ml soy sauce for sauce; 15 ml rice vinegar for sauce; 75 ml water 60 ml for sauce and 15 ml for slurry; 5 ml toasted sesame oil for sauce; 1 g red pepper flakes optional; 10 g cornstarch for coating pork; 450 g pork tenderloin trimmed and thinly sliced against the grain; 4 g salt divided; 2 g black pepper freshly ground; 15 ml neutral oil divided; 15 ml neutral oil divided; 150 g yellow onion thinly sliced; 150 g red bell pepper thinly sliced; 120 g snap peas trimmed; 18 g garlic minced; 10 g fresh ginger minced; 4 g salt divided; 20 g scallions thinly sliced, for garnish; 8 g sesame seeds toasted, for garnish

A weeknight stir-fry built around quick-cooking pork tenderloin, mixed vegetables, and a glossy honey garlic sauce. The rice cooks alongside the stir-fry so the meal finishes within the time limit.

By Julienne

Cook time: 18 minutes

Servings: 4

Ingredients

240 g jasmine rice rinsed
480 ml water for cooking rice
45 g honey for sauce
45 ml soy sauce for sauce
15 ml rice vinegar for sauce
75 ml water 60 ml for sauce and 15 ml for slurry
5 ml toasted sesame oil for sauce
1 g red pepper flakes optional
10 g cornstarch for coating pork
450 g pork tenderloin trimmed and thinly sliced against the grain
4 g salt divided
2 g black pepper freshly ground
15 ml neutral oil divided
15 ml neutral oil divided
150 g yellow onion thinly sliced
150 g red bell pepper thinly sliced
120 g snap peas trimmed
18 g garlic minced
10 g fresh ginger minced
4 g salt divided
20 g scallions thinly sliced, for garnish
8 g sesame seeds toasted, for garnish

Instructions

Start the rice first: combine the rinsed jasmine rice with 480 ml of water in a medium saucepan. Cover, bring to a boil over high heat, then reduce to low and cook until the water is absorbed, about 12 minutes. Remove from the heat and rest, covered, for 5 minutes. Rice is tender and the surface looks fluffy with no standing water.
While the rice cooks, whisk the sauce in a bowl: honey, soy sauce, rice vinegar, 60 ml of the sauce water, toasted sesame oil, and red pepper flakes if using. In a second small bowl, mix the cornstarch with the remaining 15 ml of the sauce water until smooth. Sauce is mixed and the cornstarch slurry has no lumps.
Season the sliced pork with 4 g of the salt and the black pepper, then toss with 15 ml of the neutral oil and the cornstarch mixture to lightly coat. Pork is evenly coated and separated into individual slices.
Heat the remaining 15 ml of neutral oil in a large skillet or wok over high heat. Add the pork in a single layer and stir-fry until browned at the edges and just cooked through, 3 to 4 minutes. Transfer to a plate. Pork has visible browning and reaches 63°C internally, then rests briefly while still juicy.
Add the onion and bell pepper to the same pan and stir-fry for 2 minutes. Add the snap peas, garlic, ginger, and the remaining 4 g salt, then cook 1 to 2 minutes more until the vegetables are crisp-tender and fragrant. Vegetables are bright, still crisp, and the garlic no longer smells raw.
Return the pork and any juices to the pan. Give the sauce and slurry a quick stir, then add both and toss for 1 to 2 minutes until the sauce thickens and coats everything in a glossy layer. Sauce turns glossy and clings to the pork and vegetables.
Fluff the rice and divide it among four bowls. Spoon the stir-fry over the rice and finish with scallions; add sesame seeds if using. The bowls are hot and the sauce lightly pools around the rice.