Pork & Ginger Stir-Fry

• Pork tenderloin(500 g)
• Jasmine Rice(250 g)
• Broccoli(300 g)
• Carrot(2)
• Green Onions(4)
• Ginger(1 tbsp)
• Garlic(2 cloves)
• Soy sauce(4 tbsp)
• Oyster Sauce(2 tbsp)
• Honey(1 tbsp)
• Rice Vinegar(1 tbsp)
• Cornflour(2 tsp)
• Sesame oil(1 tbsp)
• Rapeseed Oil(2 tbsp)
• Sesame seeds(2 tsp)optional
• Black pepper(½ tsp)

Method

1. 1

   Rinse {Jasmine Rice}. Add it to a saucepan with 500ml water, bring to a boil, then cover and cook on low until tender.

   ~12 min

2. 2

   Meanwhile, slice {Pork tenderloin} into thin strips. Cut {Broccoli} into small florets, peel and thinly slice the {Carrot}, slice the {Scallions}, finely grate the {Ginger}, and mince the {Garlic}.

   ~10 min

3. 3

   In a small bowl, whisk together {Soy sauce}, {Oyster Sauce}, {Honey}, {Rice Vinegar}, {Cornstarch}, {Sesame oil}, and {Black pepper}.

   ~2 min

4. 4

   Heat {Vegetable oil} in a large wok or frying pan over high heat. Add the pork and stir-fry until lightly golden and just cooked through.

   ~4 min

5. 5

   Add the broccoli, carrot, most of the scallions, ginger, and garlic. Stir-fry until the vegetables are crisp-tender and the aromatics smell fragrant.

   ~3 min

6. 6

   Pour in the sauce and toss for 1–2 minutes until it turns glossy and coats the pork and vegetables. Fluff the rice and serve the stir-fry over it, topped with the remaining scallions and {Sesame seeds}.

   ~2 min