Quick pork stir-fry recipe using fresh veggies and cheap ingredients you probably already have stocked in your cabinet.
Ingredients
- reduced-sodium soy sauce: 5 Tbsp
- rice wine vinegar: 2 Tbsp
- cornstarch: 1 Tbsp
- sesame oil: 2 Tbsp (divided)
- pork tenderloin: 1 piece (1 pound, cut into strips)
- red Chili pepper: 1 piece (chopped, fresh)
- garlic: 2 clove (minced)
- onion: 1 piece (chopped)
- green bell pepper: 1 piece (chopped)
- head bok choy, leaves and stalks separated: 1 piece (chopped)
- crowns broccoli: 2 piece (chopped)
- ground ginger: 1 tsp
Metric Conversion
Stages of cooking
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Whisk soy sauce, vinegar, and cornstarch together in a small bowl; set aside.
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Heat 1 tablespoon sesame oil in a wok over medium-high heat. Cook and stir tenderloin strips in hot oil until just browned, 2 to 4 minutes. Transfer pork to a plate and return the wok to heat.
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Add remaining sesame oil to the wok; cook and stir red chile pepper and garlic in hot oil until sizzling, 15 to 30 seconds. Add onion and bell pepper; cook and stir until onion starts to soften, 2 to 3 minutes. Stir chopped bok choy stalks into onion mixture; cook and stir until stems begin to soften, about 3 minutes.
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Add broccoli to the wok; cook and stir until slightly softened, about 2 minutes. Add pork, chopped bok choy leaves, and soy sauce mixture; cook and stir until well-combined. Season pork mixture with ginger; cook and stir until bok choy leaves start to wilt and broccoli is tender, 5 to 7 minutes.
