👨‍🍳 Instructions

1. 1

   Marinate the pork: In a bowl, toss the thinly sliced pork with cornstarch, 1 tbsp soy sauce, fish sauce, and sesame oil. Let it sit for at least 10 minutes.

   💡 Tip: The cornstarch helps to tenderize the pork and create a glossy sauce.
2. 2

   Prepare the aromatics and vegetables: Mince the garlic, grate the ginger, slice the shallots, and prepare all the vegetables.

   💡 Tip: Having all ingredients prepped before stir-frying ensures a smooth cooking process.
3. 3

   Heat 1 tbsp of vegetable oil in a wok or large skillet over medium-high heat. Add the marinated pork and stir-fry until browned and cooked through. Remove pork from the wok and set aside.

   💡 Tip: Avoid overcrowding the wok to ensure the pork browns properly.
4. 4

   Add the remaining 1 tbsp of vegetable oil to the wok. Add the sliced shallots and stir-fry until softened, about 1-2 minutes. Add the minced garlic and grated ginger, and chili flakes (if using), and stir-fry for another minute until fragrant.

   💡 Tip: Be careful not to burn the garlic and ginger.
5. 5

   Add the harder vegetables (broccoli and carrots) to the wok and stir-fry for 2-3 minutes. Then add the bell pepper and snow peas and stir-fry for another 2-3 minutes until the vegetables are crisp-tender.

   💡 Tip: Stir-frying vegetables in stages ensures they are cooked to the desired texture.
6. 6

   Return the cooked pork to the wok. Add the remaining 1 tbsp soy sauce and the water/broth. Stir well to combine and cook for another minute, allowing the sauce to thicken slightly.

   💡 Tip: The sauce should coat the pork and vegetables nicely.
7. 7

   Season with salt and pepper to taste. Serve hot, preferably with steamed rice.

   💡 Tip: This dish is also delicious served over noodles.