Pork Stir-Fry with Vegetables

Cook the rice

Combine the rice with 600 ml of water in a saucepan. Bring to a boil over high heat, then reduce to the lowest setting, cover tightly, and simmer for 15–18 minutes until the water is fully absorbed. Remove from heat and leave covered to keep warm while you cook the stir-fry.

Prep and season the pork

Pat the pork slices dry with paper towel — this helps them sear rather than steam. Season lightly with salt and a crack of black pepper.

Sear the pork

Heat 1 tbsp of the oil in a wok or large frying pan over high heat until shimmering. Add the pork in a single layer and stir-fry for 2–3 minutes, tossing occasionally, until browned and just cooked through. Transfer to a plate and set aside.

Stir-fry the aromatics and vegetables

Add the remaining 1 tbsp of oil to the pan. Add the ginger and garlic and stir-fry for 30 seconds until fragrant — keep them moving so they don't burn. Add the carrot first and cook for 1 minute, then add the bell pepper and broccoli. Stir-fry for 3–4 minutes over high heat until the vegetables are tender but still have a little bite.

Combine and serve

Return the pork to the pan and pour in the soy sauce. Toss everything together over high heat for 1–2 minutes until the sauce coats the pork and vegetables evenly. Taste and adjust seasoning if needed. Serve immediately over the steamed rice.