Pork Stir-Fry

For the sauce:

• Soy sauce: I typically use reduced-sodium soy sauce. If needed, you can use a gluten-free alternative.
• Sriracha: A tablespoon adds the perfect amount of heat to this dish. But if you like spicy food, you could add even more.
• Cornstarch: Helps thicken the sauce.

For the stir-fry:

• Pork tenderloin: I use a medium tenderloin weighing around 1 pound.
• Avocado oil: This neutral-tasting oil has a high smoke point, making it ideal for high-heat cooking.
• Vegetables: I use about three cups of veggies, including broccoli, bell peppers, snap peas, and red onions.
• Aromatics: Minced fresh garlic and grated ginger root.
• Sesame oil and sesame seeds: Used after cooking is done to flavor the cooked dish and garnish it.

Like all stir-fry recipes, this one comes together astonishingly quickly once you start cooking.

Most of the work involves prepping the meat, veggies, and sauce. But even the prep work is relatively easy.

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

• Your first step is to whisk together the sauce ingredients and set the sauce aside. (Photo 2).
• Slice the pork tenderloin. To do that, cut it into rounds, then cut each round into slices, as shown in the video below. (Photo 1).
• Cook the pork in avocado oil until the meat is no longer raw. This should take about 5 minutes over medium-high heat. (Photo 3).
• Using a slotted spoon, remove the pork onto a plate. Add more oil to the pan, and add the vegetables. Cook them briefly, then add garlic and ginger. (Photo 4).
• Add the pork back to the skillet and stir in the sauce. Keep cooking for a couple more minutes - the sauce should thicken considerably. As soon as it does, take the pan off the heat. (Photo 5).
• Drizzle the stir-fry with toasted sesame oil and sprinkle it with sesame seeds, then serve. (Photo 6).

While you don't want the pork undercooked, you definitely don't want it overcooked. So during the first cooking stage, cook just until the meat is no longer raw. It will continue to cook during the next steps.

The same goes for the veggies - you want them to retain their crispness and bright color, so take care not to overcook them. 

This pork stir-fry is quite saucy, and the sauce is exquisite, so you'll want to serve it on something that would soak up the sauce. Rice is the traditional choice, but cauliflower rice works just as well.

You can also spoon this stir-fry on mashed cauliflower, zucchini noodles, or spaghetti squash noodles.