Vegetables Stir-fry With Pork Recipe

Slice and marinate

Thinly slice the pork across the grain into bite-sized strips. In a bowl combine 1.5 tbs soy sauce, 1 tbs rice wine, 1 tsp cornstarch, 0.5 tsp sesame oil and 0.25 tsp pepper. Add the pork, mix until evenly coated and let sit for 10–15 minutes while you prepare vegetables.

Prep vegetables

Wash and prepare all vegetables: julienne the carrot, cut broccoli into small florets, thinly slice red pepper, trim snap peas and slice green onions. Mince garlic and thinly slice ginger. Keeping pieces similar in size ensures even cooking.

Blanch broccoli (optional)

If you prefer very tender broccoli, bring a small pot of water to a boil, add a pinch of salt and blanch broccoli florets for 30–45 seconds, then transfer to ice water to stop cooking. Drain and set aside. This step is optional; you can also cook broccoli directly in the wok.

Mix sauce

In a small bowl whisk together 1 tbs oyster sauce, 1 tbs light soy sauce, 1/4 cup stock (or water), 0.5 tsp brown sugar (or honey). In a separate small cup stir 1 tsp cornstarch into 1–2 tbs cold water to make a smooth slurry and add it to the sauce. Set aside.

Heat wok and sear pork

Heat a wok or large skillet over high heat until very hot. Add 1 tbs vegetable oil and swirl. Add half of the marinated pork in a single layer (do not overcrowd) and stir-fry for about 1–2 minutes until just browned and nearly cooked through. Remove to a plate. Repeat with remaining 1 tbs oil and remaining pork if needed.

Aromatics and vegetables

Reduce heat to medium-high, add a little more oil if the wok is dry, then add minced garlic and sliced ginger. Stir for 15–20 seconds until fragrant. Add carrot and red bell pepper first and stir-fry 1–2 minutes. Add broccoli and snap peas and stir-fry another 1–2 minutes until vegetables are crisp-tender.

Combine pork and sauce

Return the seared pork to the wok with the vegetables. Give the prepared sauce a quick stir and pour it over the stir-fry. Toss constantly as sauce comes to a simmer; the cornstarch slurry will thicken the sauce and coat the meat and vegetables in about 30–60 seconds. Taste and add up to 1/4 tsp salt if needed.

Finish and serve

Turn off the heat, drizzle 0.5 tsp sesame oil over the stir-fry and toss with sliced green onions. Sprinkle toasted sesame seeds if using. Serve immediately over 2 cups steamed rice, dividing into approximately 2 servings.