PORK STIR FRY

Heat 1 tablespoon of vegetable oil in the skillet over medium-high heat. Add the onion, broccoli, and red bell pepper. Stir fry for about 2 minutes, then add the carrots and continue cooking and stirring for another 1-2 minutes or until everything is crisp tender. Plate the vegetables but do not cover them.
Whisk the sauce that was set aside and add it to the skillet over medium-low heat. Cook while whisking frequently until thickened. Add the pork and veggies back to the skillet and toss to warm. Garnish with sliced green onions.
Notes
Stir fry recipes move fast. Have what you need cut and ready to go and close to your stovetop.
Mirin is sweet rice wine. It can be difficult to find, but if you can, it is delicious and adds flavor with a touch of sweetness to many Asian recipes.
Cook the pork in a single layer so it can sear against the skillet.
Vegetables should be dry so they stir fry, not steam. Don’t overcook the veggies. Cook just until crisp tender.
This recipe also works well with boneless pork chops, chicken, steak, ground beef, and ground pork.
Try adding other veggies like bok choy, mushrooms, bean sprouts, zucchini, snap peas, baby corn, cauliflower rice, water chestnuts, or bamboo shoots.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.
Nutrition
Calories: 332kcal | Carbohydrates: 20g | Protein: 33g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 986mg | Potassium: 985mg | Fiber: 3g | Sugar: 10g | Vitamin A: 6385IU | Vitamin C: 83mg | Calcium: 59mg | Iron: 2mg