Sticky Ginger Pork Stir-Fry

• Jasmine Rice(250 g)
• Pork tenderloin(500 g)
• Broccoli(300 g)
• Bell pepper(1)
• Onion(1)
• Ginger(1 tbsp)
• Garlic(3 cloves)
• Soy sauce(4 tbsp)
• Oyster Sauce(2 tbsp)
• Honey(1½ tbsp)
• Rice Vinegar(1 tbsp)
• Sesame oil(1 tbsp)
• Cornflour(2 tsp)
• Rapeseed Oil(2 tbsp)
• Green Onions(2)
• Sesame seeds(2 tsp)optional
• Salt(½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Rinse {Jasmine Rice}. Add it to a saucepan with 500ml water and a pinch of salt. Bring to a boil, cover, and cook until tender.

   ~12 min

2. 2

   Meanwhile, thinly slice {Pork tenderloin}. Cut {Broccoli} into small florets, slice {Bell pepper} and {Onion}, mince {Garlic}, and finely grate {Ginger}. In a small bowl, stir together {Soy sauce}, {Oyster Sauce}, {Honey}, {Rice Vinegar}, {Sesame oil}, and {Cornstarch}.

   ~10 min

3. 3

   Heat {Vegetable oil} in a large wok or frying pan over high heat. Add the pork with {Black pepper} and cook, stirring often, until lightly golden and just cooked through.

   ~5 min

4. 4

   Add the {Onion}, {Bell pepper}, and {Broccoli} to the pan. Stir-fry until the vegetables are bright and just tender, then add the {Garlic} and {Ginger} and cook briefly until fragrant.

   ~4 min

5. 5

   Pour in the sauce mixture and toss for 2 minutes until it turns glossy and sticky, coating the pork and vegetables. Fluff the rice and slice the {Spring Onion}.

   ~2 min

6. 6

   Serve the stir-fry over the rice and finish with {Spring Onion} and {Sesame seeds}.

   ~1 min