Pork Stir-fry with Ginger

Seared pork strips glazed in a glossy, syrupy soy sauce. The vegetables remain crisp, providing a fresh contrast to the tender meat.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 333
• Protein: 30 g
• Carbs: 12 g
• Fat: 14 g

Ingredients

• 500 g Pork tenderloin ( cut into thin strips )
• 2 piece Garlic ( minced )
• 2 piece Carrot ( in matchsticks )
• 1 piece Red bell pepper ( in strips )
• 200 g Broccoli ( in small florets )
• 3 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 4 tbsp soy sauce
• 1 tbsp Honey
• 1 tbsp Rice vinegar
• 2 tbsp Peanut oil
• 1 tsp Sesame oil
• 1 tsp Ginger ground
• 20 g Fresh ginger ( peeled and grated )

Instructions

1. Garnish preparation

   Cut the carrots into thin sticks and the pepper into strips. Cut the broccoli into very small florets so they cook instantly. Slice the pork into 5mm thick strips. Peel and grate the fresh ginger.

2. Searing the meat

   Heat the peanut oil in a wok or large skillet until it smokes slightly. Add the pork. The meat should sizzle and brown immediately without releasing water. Remove when golden brown.

3. Sautéing the vegetables

   In the same pan, add the carrots, pepper, and broccoli. Sauté over high heat for 3 minutes. The vegetables should be colored but remain firm to the touch.

4. Deglazing and glazing

   Return the meat to the pan. Add the minced garlic, grated fresh ginger, and ground ginger. Deglaze with the mixture of soy sauce, honey, and rice vinegar. Let reduce over high heat: the sauce should bubble and coat each piece with a shiny glaze.

5. Finishing touches

   Turn off the heat. Add the sesame oil for fragrance and the sliced green onions. Mix one last time and serve immediately.

Chef's tips

• Heat is key: if your pan isn't scorching, the meat will boil in its own juices instead of searing.
• Don't overcook the vegetables; they should keep their vibrant color and a slight crunch.

Storage

Keep for 2 days in the fridge. Reheat quickly in a pan to avoid softening the vegetables.