Stir-Fried Shredded Pork with Vegetables

Ingredients

• 1 lb pork tenderloin
• 1 medium red bell pepper
• 1 medium green bell pepper
• 4 stalks scallions
• 3 tbsp soy sauce
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• ½ cup microgreens

Instructions

1. 1

   Slice the 1 lb pork tenderloin into thin strips, about 2 inches long. In a bowl, toss with 1 tbsp soy sauce and 1 tbsp cornstarch until coated; set aside.

2. 2

   Seed and slice the 1 red and 1 green bell pepper into thin strips. Slice the 4 scallions into 2-inch pieces, separating white and green parts.

3. 3

   Heat 1 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add the pork in a single layer and cook without stirring for 1-2 minutes until browned, then stir-fry for 2-3 minutes until just cooked through. Remove to a plate.

4. 4

   Add the remaining 1 tbsp oil to the pan. Add the bell peppers and white scallion parts; stir-fry over high heat until crisp-tender, about 3-4 minutes.

5. 5

   Return the pork to the pan. Add the remaining 2 tbsp soy sauce and the green scallion parts; toss everything together for 1 minute until the sauce coats the meat and vegetables.

6. 6

   Serve immediately, garnished with the 0.5 cup microgreens on top.

7. 7

   Optional: add a pinch of red pepper flakes or grated ginger with the scallions for extra heat.

Tools you’ll need

• Wok or large skillet
• Cutting board
• Chef's knife
• Mixing bowl

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