Pork Stir Fry with Mixed Vegetables and Brown Rice

Ingredients

• lean pork strips 5 oz
• cooked brown rice 1 cup
• mixed vegetables (broccoli, carrots, snap peas) 1.5 cups
• olive oil 1 tbsp
• soy sauce 1 tbsp

Method

1. Prepare Ingredients. Wash and chop the mixed vegetables into bite-sized pieces if not pre-cut. Measure out the pork strips, cooked brown rice, olive oil, and soy sauce. Pat the pork strips dry with a paper towel to help them brown better during cooking.
   Tip: Drying the pork strips helps achieve a nice sear and prevents steaming.
2. Heat the Pan. Place a large non-stick skillet or wok over medium-high heat. Add 1 tablespoon of olive oil and let it heat until shimmering but not smoking, about 1-2 minutes.
   Tip: Use a pan with a wide surface area to cook the pork and vegetables evenly.
3. Cook the Pork. Add the pork strips to the hot pan in a single layer. Let them cook undisturbed for about 2 minutes to develop a golden color, then stir or toss and cook for another 2 minutes until fully cooked and no longer pink inside.
   Tip: Avoid overcrowding the pan to ensure the pork browns nicely instead of steaming.
4. Add Vegetables. Add the mixed vegetables to the pan with the pork. Stir-fry everything together for about 4 minutes until the vegetables are tender-crisp but still bright and colorful.
   Tip: Keep the heat high and stir frequently to cook the vegetables evenly.
5. Add Soy Sauce and Combine. Pour 1 tablespoon of soy sauce over the pork and vegetables. Stir well to coat everything evenly. Cook for an additional 1 minute to let the flavors meld.
   Tip: Taste and add a splash of water if the stir fry seems dry.
6. Serve with Brown Rice. Spoon the cooked brown rice onto a plate or bowl. Top with the pork and vegetable stir fry. Serve immediately while hot.
   Tip: Warm the brown rice before serving if it was refrigerated.

Pro tips

• Use high heat to quickly cook the pork and vegetables for a tender and crisp texture.
• Cut vegetables uniformly so they cook evenly and look appealing.