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Ingredients
- 1.5 cups long-grain white rice
- 3 cups water
- 1.5 pounds pork tenderloin or pork loin
- 3 tablespoons soy sauce, divided
- 2 tablespoons cornstarch, divided
- 3 tablespoons vegetable oil, divided
- 1 large red bell pepper
- 1 large green bell pepper
- 2 medium carrots
- 1 large yellow onion
- 4 scallions
- 3 cloves garlic
- 1 tablespoon fresh ginger
- 0.25 cup chicken broth or water
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 0.5 teaspoon sugar
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
Before you start
Equipment You'll Need
- Medium saucepan with lid
- Large wok or 12-inch skillet
- Cutting board
- Sharp knife
- Medium mixing bowl
- Small mixing bowl
- Whisk
- Wooden spoon or spatula
Safety Tips & Important Notes
Follow these for best results and safety.
- Slice pork against the grain for maximum tenderness
- Have all ingredients prepped before you start cooking as stir-frying moves quickly
- Keep the heat high throughout cooking for proper stir-fry texture
- Don't overcrowd the wok - cook in batches if your wok is smaller
- Stir the sauce before adding to ensure cornstarch is evenly distributed
- For extra tender pork, you can add 0.5 teaspoon baking soda to the marinade
Instructions
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Rinse the rice under cold water until water runs clear, then combine with 3 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes until tender. Remove from heat and let stand covered.
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While rice cooks, slice the pork tenderloin against the grain into thin strips about 0.25 inch thick and 2 inches long.
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In a medium bowl, combine the pork strips with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Toss to coat evenly and let marinate for 10 minutes.
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Cut the bell peppers into 1-inch squares. Peel and slice the carrots into thin rounds or matchsticks. Cut the onion into 1-inch pieces. Slice the scallions into 1-inch pieces, separating white and green parts. Mince the garlic and ginger.
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In a small bowl, whisk together the remaining 2 tablespoons soy sauce, remaining 1 tablespoon cornstarch, chicken broth, oyster sauce, rice vinegar, sesame oil, sugar, black pepper, and red pepper flakes if using. Set aside.
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Heat a large wok or skillet over high heat until very hot. Add 2 tablespoons vegetable oil and swirl to coat.
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Add the marinated pork in a single layer and cook undisturbed for 2 minutes until browned on the bottom. Stir-fry for another 2-3 minutes until just cooked through. Transfer pork to a clean plate.
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Add the remaining 1 tablespoon oil to the wok. Add the carrots and onion, stir-fry for 2 minutes until slightly softened.
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Add the bell peppers and white parts of the scallions, stir-fry for 2 minutes until peppers are crisp-tender.
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Add the minced garlic and ginger, stir-fry for 30 seconds until fragrant.
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Return the cooked pork to the wok along with any accumulated juices. Add the green parts of the scallions.
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Stir the sauce mixture to recombine, then pour it into the wok. Stir-fry for 1-2 minutes until the sauce thickens and coats everything evenly.
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Remove from heat and serve immediately over the cooked rice.
Chef's notes
Jasmine or basmati rice work well as alternatives to long-grain white rice
Leftover stir fry can be refrigerated in an airtight container for up to 3 days
Reheat gently in a skillet over medium heat or in the microwave
For a gluten-free version, use tamari instead of soy sauce and ensure oyster sauce is gluten-free
Chicken, beef, or shrimp can be substituted for the pork using the same cooking method
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