Ingredients

The following ingredients have 4 Servings
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup water
  • 1 tablespoon sriracha
  • 1 tablespoon honey ((optional))
  • 1 tablespoon cornstarch
  • 1 pound pork tenderloin
  • 2 tablespoons avocado oil (divided)
  • 1 cup broccoli florets (use small florets)
  • 1 cup bell peppers (red and green, sliced)
  • 1/2 cup snap peas
  • 1/2 cup red onions (sliced)
  • 1 tablespoon garlic (minced)
  • 1 tablespoon ginger root (grated)
  • 1 tablespoon sesame oil
  • 1 teaspoon sesame seeds

Instruction

  • Mix the sauce ingredients. Set aside.
  • Cut the tenderloin into 1/2" rounds and then cut each round into 3-4 strips.
  • In a large skillet or wok, heat 1 tablespoon of avocado oil over medium-high heat. Add the pork slices and stir-fry until no longer raw, about 5 minutes. Remove the pork to a plate and set aside.
  • Add the remaining oil to the skillet, then add the broccoli, peppers, red onions, and snap peas. Stir-fry the veggies until tender-crisp, about 3 minutes. Add the garlic and ginger and cook, stirring, for 30 seconds.
  • Reduce the heat to medium. Add the pork back to the skillet. Give the sauce a quick stir, then add it to the skillet. Continue to cook, stirring, until the sauce has thickened and the pork and vegetables are coated, about 2 more minutes.
  • Off heat, drizzle the dish with sesame oil and sprinkle it with sesame seeds. Serve immediately.