Sort ingredients
rsnake
QR Code
Listen
Pdf
Begin by cooking the brown rice according to package instructions to ensure it’s ready by the time the stir-fry is done.
Whisk together soy sauce, rice vinegar, honey or brown sugar, sesame oil, minced garlic, and grated ginger in a bowl. Add the cornstarch-water mixture and stir until smooth. Set aside.
Toss the diced pork tenderloin in cornstarch until evenly coated. This helps to create a crispy exterior when cooked.
Heat a splash of oil in a wok or large pan over high heat. Add the pork in batches, and stir-fry until golden and cooked through. Remove the pork and set aside.
In the same wok, add a little more oil if needed, and stir-fry the green onions, celery, and red bell pepper until just softened. For an extra kick, add the fresno pepper here as well.
Return the pork to the wok with the vegetables. Stir in the gochujang paste to coat the ingredients well.
Pour the prepared sauce over the pork and vegetables, tossing everything together until the sauce thickens and glazes the ingredients.
Sprinkle toasted sesame seeds over the stir-fry for a nutty finish.
Dish out a helping of brown rice onto each plate, and top with the gochujang-glazed pork stir-fry.
Dive into the layers of flavors, from the smokiness of the pork to the underlying sweetness and tang of the sauce, complemented by the nutty crunch of sesame.