Pork Stir-Fry with Jasmine Rice and Mixed Vegetables

Ingredients

• pork loin 6 oz
• cooked jasmine rice 1 cup
• mixed stir-fry vegetables 1.5 cups
• soy sauce 1 tbsp
• sesame oil 1 tsp

Method

1. Prepare Ingredients. Slice the pork loin into thin strips approximately 1/4 inch thick. Measure out 1 cup of cooked jasmine rice and 1.5 cups of mixed vegetables. Have 1 tablespoon soy sauce and 1 teaspoon sesame oil ready.
   Tip: Cut the pork against the grain to keep it tender.
2. Heat the Pan. Place a large non-stick skillet or wok over medium-high heat. Once hot, add the teaspoon of sesame oil and swirl to coat the pan evenly.
   Tip: Sesame oil has a low smoke point, so keep the heat moderate to avoid burning.
3. Cook the Pork. Add the sliced pork loin to the hot skillet in a single layer. Stir-fry for about 3-4 minutes until the pork turns opaque and is cooked through, stirring frequently to prevent sticking.
   Tip: Avoid overcrowding the pan to ensure the pork sears properly.
4. Add Vegetables. Add the 1.5 cups of mixed stir-fry vegetables to the pan with the pork. Stir well and cook for another 4-5 minutes until the vegetables are tender-crisp.
   Tip: If using frozen vegetables, make sure they are thawed and drained to avoid excess water.
5. Add Soy Sauce. Pour 1 tablespoon of soy sauce over the pork and vegetables. Stir to coat everything evenly. Cook for an additional 1 minute to let the flavors meld.
   Tip: Taste and adjust seasoning if desired, but soy sauce usually provides enough saltiness.
6. Serve with Jasmine Rice. Plate the cooked pork and vegetable stir-fry alongside 1 cup of warm cooked jasmine rice. Serve immediately for best taste.
   Tip: Fluff the rice with a fork before serving to keep it light and separate.

Pro tips

• Use a very hot pan for quick cooking to keep pork tender and vegetables crisp.
• Slice pork thinly and against the grain to avoid toughness.