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Pork Stir Fry

A delicious and colorful Pork Stir Fry packed with lean protein and fresh vegetables, ideal for quick, healthy meals.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 5 tablespoons reduced-sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon cornstarch
For the Stir Fry
  • 2 tablespoons sesame oil, divided Used in two steps of cooking
  • 1 pound pork tenderloin, cut into strips Lean protein source
  • 1 fresh red chile pepper, chopped
  • 2 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 1 head bok choy, leaves and stalks separated, chopped
  • 2 crowns broccoli, chopped
  • 1 teaspoon ground ginger Add for seasoning

Method
 

Preparation
  1. Gather all ingredients.
  2. Whisk soy sauce, vinegar, and cornstarch together in a small bowl; set aside.
Cooking
  1. Heat 1 tablespoon sesame oil in a wok over medium-high heat. Cook and stir pork tenderloin strips in hot oil until just browned, 2 to 4 minutes. Transfer the pork to a plate and return the wok to heat.
  2. Add remaining sesame oil to the wok; cook and stir red chile pepper and garlic in hot oil until sizzling, 15 to 30 seconds.
  3. Add onion and bell pepper; cook and stir until the onion starts to soften, 2 to 3 minutes.
  4. Stir chopped bok choy stalks into the onion mixture; cook and stir until stems begin to soften, about 3 minutes.
  5. Add broccoli to the wok; cook and stir until slightly softened, about 2 minutes.
  6. Add pork, chopped bok choy leaves, and soy sauce mixture; cook and stir until well-combined.
  7. Season pork mixture with ginger; cook and stir until bok choy leaves start to wilt and broccoli is tender, 5 to 7 minutes.

Notes

For storage, keep leftovers in an airtight container in the fridge for up to three days or freeze for up to three months. Reheat in a pan or microwave until fully heated.