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In a medium bowl, combine the pork pieces with 2 tablespoons soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Toss to coat evenly. Let marinate for at least 10 minutes while you prepare the sauce and vegetables.

In a small bowl, whisk together honey, 1/4 cup soy sauce, minced garlic, grated ginger, and rice vinegar. In a separate tiny bowl, mix 1 teaspoon cornstarch with 2 tablespoons water to create a slurry. Add this slurry to the honey-soy mixture and whisk until smooth. Set aside.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated pork in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2-3 minutes per side, until browned and cooked through. Remove pork from skillet and set aside.

Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add broccoli florets, sliced bell pepper, and julienned carrots. Stir-fry for 5-7 minutes, or until vegetables are tender-crisp.

Return the cooked pork to the skillet with the vegetables. Pour the prepared honey garlic sauce over everything. Stir well to coat. Bring the sauce to a simmer and cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats the pork and vegetables.

Serve the honey garlic pork stir-fry immediately over steamed rice. Garnish with chopped scallions and toasted sesame seeds.


In a medium bowl, combine the pork pieces with 2 tablespoons soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Toss to coat evenly. Let marinate for at least 10 minutes while you prepare the sauce and vegetables.

In a small bowl, whisk together honey, 1/4 cup soy sauce, minced garlic, grated ginger, and rice vinegar. In a separate tiny bowl, mix 1 teaspoon cornstarch with 2 tablespoons water to create a slurry. Add this slurry to the honey-soy mixture and whisk until smooth. Set aside.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated pork in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2-3 minutes per side, until browned and cooked through. Remove pork from skillet and set aside.

Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add broccoli florets, sliced bell pepper, and julienned carrots. Stir-fry for 5-7 minutes, or until vegetables are tender-crisp.

Return the cooked pork to the skillet with the vegetables. Pour the prepared honey garlic sauce over everything. Stir well to coat. Bring the sauce to a simmer and cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats the pork and vegetables.

Serve the honey garlic pork stir-fry immediately over steamed rice. Garnish with chopped scallions and toasted sesame seeds.
