ChefXi OfficialTender pork loin strips seared with a vibrant medley of garden vegetables, served over a bed of starch-heavy, seasoned Asian-style rice.
Rinse the rice thoroughly to remove excess starch, then cook according to package instructions until tender and fluffy. Keep warm.
For a starchier texture, use slightly more water than usual.
In a small bowl, whisk together the soy sauce, sesame oil, honey, and minced garlic to create the stir-fry sauce.
Add a pinch of red pepper flakes if you want a hint of heat.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the pork strips in a single layer and sear until browned and cooked through. Remove pork from the pan and set aside.
Don't overcrowd the pan; sear in batches if necessary to get a good crust.
Add the remaining tablespoon of oil to the same pan. Toss in the onion, bell pepper, zucchini, and squash. Stir-fry over high heat until the vegetables are crisp-tender.
High heat is key to keeping the zucchini and squash from getting mushy.
Return the cooked pork to the pan and pour the sauce over the mixture. Toss everything together for 1-2 minutes until the sauce thickens slightly and coats every piece.
The sugars in the honey will caramelize quickly, creating a beautiful glaze.
Serve the pork and vegetable stir-fry generously over the seasoned rice. Garnish with sesame seeds or sliced green onions if desired.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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