Recipe for a simple, quick and delicious Pork Stir Fry with Rice
2 Tbs. Oil, more if needed
1 tbsp. all purpose flour or starch
170g of Pork Tenderloin
2 slices of fresh ginger, grated
2 Garlic cloves, minced
Assorted peppers, cut into strips
1/2 onion, slice into thin slices
2 Large Carrots, julienne
1 cup of Broccoli Florets
1 Tbs. Low sodium Soy Sauce/or to taste
1/2 Tbsp Oyster Sauce
6 Tbsp. Chicken/beef broth
2 tsp. sugar or honey
Few pinches of Ground Black pepper
Cut meat into thin, not more than 1 1/4cm thick slices, and dust the meat in flour until all coated; set aside.
Cut Peppers, Onion, and Carrots. Wash the Broccoli and cut the roots off, leaving only florets.
Preheat the oil and drop ginger and garlic, let it cook for a few seconds so the oil can get infused. Then add floured meat slices. Cook until you see brown on both sides.
Take the meat out and place on a plate. Now drop the veggies into the pan. Add one by one, stir frying each veggie for a few seconds before adding new ones. Add more oil if needed. Add broccoli last because you want this just to get a few minutes of cooking.
Add meat back in the wok/or pan and stir fry until well combined. Constant stir frying is necessary to prevent burning. You can turn the heat down if you want.
In the meantime, mix soy sauce, oyster sauce and chicken or beef broth and sugar or honey with ground black pepper.
Pour mixed liquid over veggies and pork, and stir fry until liquid is turned into a thicker sauce (should take a few minutes) and both pork and veggies are well coated.
You may add cooked rice with the stir fry or serve it on the side. You can drizzle some sesame oil on top and garnish with toasted sesame seeds.
Recipe provided courtesy of Sandra’s Easy Cooking food blog.