Vegetable Pork Recipe

Slice and prep pork

Trim any excess fat from the pork tenderloin and slice it thinly across the grain into 1/8–1/4-inch slices. If slices are large, cut into bite-size strips.

Marinate pork

In a bowl, combine the pork with the Marinade ingredients: 2 tbs light soy sauce, 1 tbs rice wine, 1/2 tsp sesame oil, 1 tsp cornstarch and 1/4 tsp pepper. Toss until evenly coated and let rest 10–15 minutes (or refrigerate up to 1 hour).

Prepare vegetables

Wash and cut all vegetables: slice onions and bell peppers thinly, julienne carrots, trim broccoli into small florets, trim snow peas, mince garlic and ginger, and slice scallions on the diagonal into 1-inch pieces. Keep everything within reach as stir-frying is quick.

Blanch broccoli (optional)

If you prefer crisper, brighter broccoli, bring a small pot of water to a boil, add a pinch of salt and blanch florets 30–45 seconds, then plunge into ice water. Drain well before stir-frying.

Heat wok or skillet

Place a wok or large skillet over high heat. When hot, add 1 tbs oil and swirl to coat.

Cook pork

Add marinated pork in a single layer and spread quickly. Let sear undisturbed 30–45 seconds to develop color, then stir-fry until pork is mostly cooked through (about 1.5–2 minutes). Remove pork to a plate and set aside.

Aromatics and vegetables

Add remaining 1 tbs oil to the wok. Add garlic and ginger and stir 10–15 seconds until fragrant (do not burn). Add onions and carrots and stir-fry 1–2 minutes until they begin to soften. Add bell peppers, broccoli and snow peas and continue to stir-fry 1–2 minutes until vegetables are crisp-tender.

Combine pork and sauce

Return the cooked pork to the wok. Give the Sauce mixture a quick stir (see Sauce section), pour it over the pork and vegetables, and toss to combine. Bring to a gentle simmer so the flavors meld, about 30–60 seconds.

Thicken sauce

Stir the cornstarch slurry (1 tsp cornstarch + 1 tbs cold water) then pour into the wok while stirring. Cook 30–45 seconds until sauce thickens and becomes glossy, coating the pork and vegetables.

Finish and serve

Taste and adjust seasoning with salt and pepper as needed. Drizzle 1/2 tsp toasted sesame oil if using and toss scallions through. Serve immediately over steamed rice or noodles.

While pork is marinating and vegetables are being prepped, whisk together the Sauce ingredients in a small bowl: 2 tbs oyster sauce, 1/2 tbs dark soy sauce (optional), 1 tbs light soy sauce, 1/2 cup chicken or vegetable stock (or water), and 1 tsp brown sugar or honey. Set aside until ready to add to the stir-fry.

Prepare the cornstarch slurry for thickening by mixing 1 tsp cornstarch with 1 tbs cold water; keep it ready at the stove so you can add it to the hot sauce quickly when needed.