Pork Stir-fry with Ginger
Ingredients
- 500 gPork tenderloin (cut into thin strips)
- 2 pcGarlic (minced)
- 2 pcCarrot (in matchsticks)
- 1 pcRed bell pepper (in strips)
- 200 gBroccoli (in small florets)
- 3 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 4 tbspsoy sauce
- 1 tbspHoney
- 1 tbspRice vinegar
- 2 tbspPeanut oil
- 1 tspSesame oil
- 1 tspGinger ground
- 20 gFresh ginger (peeled and grated)
Method
Seared pork strips glazed in a glossy, syrupy soy sauce. The vegetables remain crisp, providing a fresh contrast to the tender meat.
- 1
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
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
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
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
Turn off the heat. Add the sesame oil for fragrance and the sliced green onions. Mix one last time and serve immediately.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 2 days in the fridge. Reheat quickly in a pan to avoid softening the vegetables.
