Quick Pork & Vegetable Stir-Fry

1. 1
   prep · ~10 min

   Marinate the pork.

   1.In a medium bowl, toss the sliced pork loin with 1 tbsp soy sauce, cornstarch, and sesame oil until evenly coated.

   2.Let it sit at room temperature for 10 minutes while you prep the vegetables.
2. 2
   prep · ~2 min

   Prep the stir-fry sauce.

   1.In a small bowl, whisk together the remaining 1 tbsp soy sauce, water, rice vinegar, and brown sugar until the sugar dissolves.

   2.Season with a pinch of black pepper.
3. 3
   other · ~4 min

   Sear the pork in batches.

   1.Heat 1 tbsp vegetable oil in a wok over high heat until shimmering and almost smoking.

   2.Add half the marinated pork in a single layer. Let it sear undisturbed for 45 seconds, then stir-fry for another 45 seconds until just cooked through.

   3.Transfer to a clean plate. Repeat with the remaining pork, then set all pork aside.

   TIPDon’t overcrowd the wok — the pork will steam instead of sear. Work in two batches for the best color.
4. 4
   other · ~5 min

   Stir-fry the vegetables.

   1.Reduce the heat to medium-high and add the minced garlic and grated ginger to the wok.

   2.Stir for 20 seconds until fragrant, then toss in the broccoli and carrot.

   3.Stir-fry for 2 minutes, then add the bell pepper and cook for another 2 minutes until the vegetables are crisp-tender.

   TIPKeep the vegetables moving in the wok so they char lightly but don’t burn.
5. 5
   other · ~2 min

   Combine and finish.

   1.Return the seared pork to the wok with the vegetables.

   2.Pour the stir-fry sauce evenly over the top.

   3.Toss everything together for 1 minute until the sauce thickens slightly and coats the pork and vegetables evenly.

   4.Season with a pinch of salt and toss once more.
6. 6
   garnish

   Garnish with sesame seeds and spring onion.

   Sprinkle the toasted sesame seeds and sliced spring onion over the stir-fry. Serve immediately with steamed rice.

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