Pork Stir-Fry with Mixed Vegetables and Rice

Name: Pork Stir-Fry with Mixed Vegetables and Rice
Cook time: 16 min
Yield: 4 servings
Ingredients: 180 g jasmine rice rinsed; 360 ml water divided; 2 g fine salt divided; 450 g pork tenderloin or boneless pork loin trimmed and cut into 1 cm strips; 8 g cornstarch for coating the pork; 15 ml soy sauce divided; 30 ml soy sauce divided; 15 ml rice vinegar for the sauce; 15 ml honey for the sauce; 3 cloves garlic cloves minced; 10 g fresh ginger peeled and finely grated; 60 ml water divided; 15 ml neutral oil divided; 15 ml neutral oil divided; 1 piece red bell pepper sliced into thin strips; 220 g broccoli florets cut into small florets; 1 piece carrot julienned or thinly sliced; 100 g snap peas trimmed; 5 ml toasted sesame oil for finishing; 2 stalks scallions thinly sliced; 4 g fine salt divided; 8 g toasted sesame seeds for garnish

This is a fast home-kitchen stir-fry built around thin pork strips, quick-cooking vegetables, and a glossy soy-based sauce. The rice cooks while the pork and vegetables are stir-fried, keeping the meal within the thirty-minute format. Serve it immediately so the vegetables stay crisp-tender and the pork remains juicy.

By Julienne

Pork Stir-Fry with Mixed Vegetables and Rice

Cook time: 16 minutes

Servings: 4

Ingredients

180 g jasmine rice rinsed
360 ml water divided
2 g fine salt divided
450 g pork tenderloin or boneless pork loin trimmed and cut into 1 cm strips
8 g cornstarch for coating the pork
15 ml soy sauce divided
30 ml soy sauce divided
15 ml rice vinegar for the sauce
15 ml honey for the sauce
3 cloves garlic cloves minced
10 g fresh ginger peeled and finely grated
60 ml water divided
15 ml neutral oil divided
15 ml neutral oil divided
1 piece red bell pepper sliced into thin strips
220 g broccoli florets cut into small florets
1 piece carrot julienned or thinly sliced
100 g snap peas trimmed
5 ml toasted sesame oil for finishing
2 stalks scallions thinly sliced
4 g fine salt divided
8 g toasted sesame seeds for garnish

Instructions

Put the rice, 360 ml of the water, and 2 g of the salt in the saucepan. Bring to a boil over high heat, then cover, reduce to low, and cook for 12 minutes. Remove from the heat and rest covered for 5 minutes. Rice is tender and the water is absorbed.
While the rice cooks, toss the pork with the cornstarch and 15 ml of the soy sauce in a bowl until lightly coated. Pork looks evenly dusted and slightly tacky, not wet.
Mix the remaining 30 ml soy sauce, the rice vinegar, honey, garlic, ginger, and 60 ml of the water in a small bowl. Sauce is combined and ready to pour.
Heat 15 ml of the neutral oil in the wok over high heat until it shimmers. Add the pork in a single layer and stir-fry for 2 to 3 minutes until just cooked through and lightly browned. Transfer to a plate. Pork is no longer pink on the outside and the edges have light browning.
Add the remaining 15 ml neutral oil to the wok. Stir-fry the bell pepper, broccoli, carrot, and snap peas for 3 to 4 minutes until crisp-tender. Vegetables are bright and tender at the edges but still have bite.
Return the pork and any juices to the wok. Pour in the sauce and stir-fry for 1 to 2 minutes until glossy and lightly thickened. Turn off the heat, then stir in the sesame oil and most of the scallions. Taste and add the remaining 4 g salt only if needed. Sauce coats the pork and vegetables in a thin glaze; pork is fully cooked and vegetables remain crisp-tender.
Fluff the rice and divide it among bowls. Spoon the stir-fry over the rice and finish with sesame seeds if using. Bowls are hot and ready to serve with glazed pork and vegetables over rice.