Directions

1. I generally make the sauce first so it is ready for the stir fry. Heat the 1 tablespoon vegetable or canola oil in a medium saucepan over medium heat. When hot, add the 2-3 tablespoons fresh garlic minced or pressed, 1 tablespoon fresh ginger grated or minced and 1 teaspoon crushed red pepper flakes. Cook until fragrant, but before browning.
2. Stir in the 1/2 cup low sodium soy sauce, 1/2 cup low sodium chicken broth or vegetable broth, 1/3 cup rice wine, 3 tablespoons light brown sugar and 1 teaspoon sesame oil until sugar dissolves. Reduce to low heat.
3. In a small bowl, whisk together the 1/2 cup water and 2 heaping tablespoons cornstarch, add to the garlic sauce, whisking over low heat until it starts to bubble and turns glossy.
4. Remove from the heat until ready to add to the pork stir fry.
5. In a medium mixing bowl, toss the cubed 12 ounces boneless pork chops or pork tenderloin with the 1 tablespoon flour, ½ teaspoon fine sea salt and ½ teaspoon freshly ground black pepper.
6. Meanwhile, heat the 2 tablespoons vegetable oil divided in a large skillet over medium heat. Remove the pork from the flour, tapping off any excess and add to the skillet.
7. Cook the pork until all sides are lightly browned, approximately 6-7 minutes. Remove to a plate using a slotted spoon.
8. If the skillet is dry, add an additional 1-2 teaspoons of oil and then the 1 cup broccoli florets, cooking for 2 minutes before adding the sliced 1 cup carrots and cooking for an additional 2 minutes. Lastly, add the sliced 1 cup white onion and sliced 1 cup red or orange bell pepper, cooking for another 2 minutes.
9. Return the pork to the pan and pour the stir fry sauce over the mixture.
10. Serve over white rice, fried rice or noodles. Top with chopped scallions or sesame seeds.
11. If you've tried this recipe, come back and let us know how it was in the comments or star ratings.