Stir-frying is an easy way to throw together a nutritious meal. You can substitute almost any fresh vegetable into this recipe. A stir-fry is a great way to use vegetables left in the crisper at the end of the week. Beef or chicken would also work perfectly well in lieu of pork. I took advantage of the beautiful bok choy and broccoli ready in our garden to make this, my favorite ever, pork stir-fry (that I have prepared).
This recipe is fast and well-balanced. You can serve this on an evening when you would normally order in Chinese food and rejoice in the fact that you’re eating less sodium and your food doesn’t contain unnecessary, harmful additives like MSG. It’s also ready in about the time it would take for your food to be delivered. It will be hot, fresh, and you know exactly what ingredients have gone into it.
I hope you enjoy it as much as my family and I did!
Prep time: 10 minutes
Cook time: about 20 minutes
2 tbsp sesame seed oil
Pork loin, cut into 2″ strips
1 medium onion, diced
1 red bell pepper, cut into strips
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp mirin
3 tbsp soy sauce
1/4 red pepper flakes, or to taste
1 head broccoli, cut into florets
1/2 cup cremini mushrooms, sliced
1 bok choy, sliced lengthwise
Drizzle oil in a wok or large saute pan and place over medium-high heat. Add onion, bell pepper, and pork. Cook, stirring occasionally, about 7 minutes, until meat is almost browned. Add garlic, ginger, mirin, soy sauce, and red pepper flakes and cook another 2 minutes, stirring frequently. Add remaining ingredients and cook for another 2-3 minutes, covered, until vegetables are fork tender but still retain their vibrant green color.
Serve over steamed white rice.