Pork Stir-Fry with Bell Peppers and Broccoli

Name: Pork Stir-Fry with Bell Peppers and Broccoli
Cook time: 18 min
Yield: 4 servings
Ingredients: 200 g quick-cooking white rice rinsed; 300 ml water for cooking rice; 450 g pork tenderloin or boneless pork loin thinly sliced against the grain; 15 ml soy sauce divided; 4 g cornstarch divided; 6 g garlic finely grated or minced; 5 g fresh ginger finely grated; 1 g black pepper freshly ground; 15 ml soy sauce divided; 4 g cornstarch divided; 90 ml water for sauce; 20 g honey for sauce; 15 ml rice vinegar for sauce; 4 g salt divided; 15 ml neutral oil divided; 15 ml neutral oil divided; 300 g broccoli florets cut into bite-size florets; 300 g bell peppers seeded and sliced into thin strips; 6 g garlic finely grated or minced; 5 g fresh ginger finely grated; 10 ml toasted sesame oil for finishing; 20 g scallions thinly sliced; 6 g toasted sesame seeds for garnish

Thinly sliced pork is stir-fried with broccoli and bell peppers, then coated in a soy, ginger, and garlic glaze. Quick-cooking rice keeps the meal within a weeknight time window while giving the sauce a base to cling to.

By Julienne

Pork Stir-Fry with Bell Peppers and Broccoli

Cook time: 18 minutes

Servings: 4

Ingredients

200 g quick-cooking white rice rinsed
300 ml water for cooking rice
450 g pork tenderloin or boneless pork loin thinly sliced against the grain
15 ml soy sauce divided
4 g cornstarch divided
6 g garlic finely grated or minced
5 g fresh ginger finely grated
1 g black pepper freshly ground
15 ml soy sauce divided
4 g cornstarch divided
90 ml water for sauce
20 g honey for sauce
15 ml rice vinegar for sauce
4 g salt divided
15 ml neutral oil divided
15 ml neutral oil divided
300 g broccoli florets cut into bite-size florets
300 g bell peppers seeded and sliced into thin strips
6 g garlic finely grated or minced
5 g fresh ginger finely grated
10 ml toasted sesame oil for finishing
20 g scallions thinly sliced
6 g toasted sesame seeds for garnish

Instructions

Cook the rice: combine the rinsed rice and water in a medium saucepan, bring to a boil, cover, reduce to low, and cook until the water is absorbed. Remove from the heat and let stand covered. The rice is tender, fluffy, and no liquid remains in the pot.
While the rice cooks, season the pork with 15 ml soy sauce, 4 g cornstarch, half the garlic, half the ginger, and the black pepper. Toss until evenly coated. The pork looks lightly glossy with no dry cornstarch patches.
Stir together the remaining 15 ml soy sauce, remaining 4 g cornstarch, water, honey, rice vinegar, and salt in a small bowl. The sauce is smooth and the cornstarch is fully dissolved.
Heat 15 ml neutral oil in a wok or large skillet over high heat. Add the pork in a single layer and stir-fry until browned and just cooked through, 3 to 4 minutes. Transfer to a plate. The pork is browned on the edges and no longer pink in the center; the internal temperature reaches 63°C.
Add the remaining 15 ml neutral oil to the pan. Stir-fry the broccoli for 2 minutes, then add the bell peppers, remaining garlic, and remaining ginger. Continue cooking until the vegetables are crisp-tender and bright, 3 to 4 minutes. The broccoli is bright green with tender stems, and the peppers are softened at the edges but still have bite.
Return the pork to the pan, add the sauce, and stir constantly until the sauce thickens and lightly coats everything, 1 to 2 minutes. Off the heat, stir in the sesame oil. The sauce clings in a glossy layer without pooling in the pan.
Serve the stir-fry over the rice and finish with scallions and, if using, sesame seeds. The dish is hot, the vegetables remain crisp-tender, and the garnish looks fresh.