1 lb / 0.5 kg pork stir-fry strips
1 Tbsp / 15 mL sodium-reduced soy sauce
2 tsp / 10 mL sesame oil
1 Tbsp / 15 mL cornstarch
1 Tbsp / 15 mL canola oil, divided
2-3 cloves garlic, minced
1 tsp / 5 mL grated ginger root
1 small yellow onion, sliced into thin wedges
2-3 bell peppers, seeded and cut into bite-size pieces
¼ cup / 50 mL chicken broth
3 Tbsp / 45 mL bottled stir-fry sauce
½ tsp / 2 mL red pepper flakes
Hot cooked rice or Asian-style noodles for serving
Toasted sesame seeds for garnish (optional)
- Place pork strips in large bowl. Set aside.
- In small bowl, whisk soy sauce and sesame oil with cornstarch until well-blended. Pour mixture over pork strips. Stir to combine and let stand 30 minutes.
- In large sauté pan or wok, heat 2 tsp oil over high heat. With tongs, transfer some of the pork strips to the hot pan. Stir-fry pork strips in batches, just until lightly browned. Transfer to a clean plate.
- Add remaining oil to pan. Add garlic and ginger; stir-fry just until fragrant, about 30 seconds.
- Add onions and peppers to pan. Stir-fry until onions are slightly softened, about 3 minutes.
- Return pork strips and any accumulated juices to pan. Add broth, stir-fry sauce and red pepper flakes. Stir to combine. Cook until pork strips are heated through, peppers are tender crisp and sauce is slightly thickened, about 5 minutes.
- Serve stir-fry over hot cooked rice or Asian-style noodles.
- Garnish with sesame seeds, if desired.