Ginger Sesame Pork Tenderloin Stir-Fry with Crispy Spring Vegetables
Tender slices of pork tenderloin are tossed in a fragrant ginger sesame sauce alongside crisp snap peas, colourful bell peppers, and fresh asparagus. This protein-packed stir-fry celebrates the best of spring produce and comes together in under 30 minutes.
Ingredients
- 500g pork tenderloin, sliced into thin strips
- 2 tablespoons sesame oil, divided
- 200g sugar snap peas, trimmed
- 1 bunch asparagus (about 200g), woody ends removed and cut into 5cm pieces
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 4 spring onions, sliced (white and green parts separated)
- 4 cloves garlic, minced
- 3 tablespoons fresh ginger, finely grated
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 tablespoons toasted sesame seeds
- Salt and black pepper to taste
Instructions
Season the pork strips with salt and pepper. In a small bowl, whisk together soy sauce, rice vinegar, honey, and the cornstarch slurry. Set aside.
Heat 1 tablespoon sesame oil in a large wok or frying pan over high heat until shimmering. Add pork strips in a single layer and cook for 3-4 minutes, stirring occasionally, until golden and cooked through with an internal temperature of at least 63°C (145°F). Transfer to a plate.
Add remaining tablespoon of sesame oil to the wok. Add asparagus and stir-fry for 2 minutes until bright green and slightly tender.
Add snap peas, bell peppers, and white parts of spring onions. Stir-fry for 2-3 minutes until vegetables are crisp-tender but still have a bite.
Add garlic and ginger, stirring constantly for 30 seconds until fragrant.
Return pork to the wok. Pour the sauce over everything and toss well to coat. Cook for 1-2 minutes until sauce thickens and glazes the ingredients.
Remove from heat and garnish with toasted sesame seeds and green parts of spring onions. Serve immediately over steamed rice or cauliflower rice for extra protein.
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