Pork and Vegetable Stir-Fry with Jasmine Rice

Quick, Flavorful, and Packed with Umami: Your New Go-To Pork Stir-Fry Recipe

This pork and vegetable stir-fry is a vibrant, flavor-packed dish that strikes the perfect balance between tender pork, sautéed vegetables, and a savory umami sauce. The dish is quick to prepare, making it an excellent choice for weeknight dinners or a satisfying weekend meal. The earthy flavors of wood ear mushrooms, the sweetness of bell peppers, and the mild bite of green onions come together beautifully over a bed of fluffy jasmine rice. It’s an exploration of textures and flavors with a simple yet elegant approach.

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Pork and Vegetable Stir-Fry with Jasime Rice

Ingredients

For the Pork and Vegetables:

1 lb pork cutlets, thinly sliced into strips
1 red bell pepper, thinly sliced
1/2 cup wood ear mushrooms (rehydrated, if dried), roughly chopped
2 cloves garlic, minced
1/2 small red onion, thinly sliced
2 tablespoons vegetable oil
1/4 teaspoon red chili flakes (optional, for heat)
3 green onions, sliced (for garnish)

For the Sauce:

2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon granulated sugar
1/4 cup chicken stock or water
1 teaspoon cornstarch (dissolved in 1 tablespoon water)

For Serving:

2 cups cooked jasmine rice
Chopped fresh chives (optional)

Instructions

Prepare the Ingredients:
- Slice pork cutlets into thin strips. Slice the vegetables and rehydrate wood ear mushrooms if using dried.
Make the Sauce:
- In a small bowl, combine soy sauce, oyster sauce, rice vinegar, sesame oil, sugar, and chicken stock. Stir well. Add the cornstarch slurry and mix until smooth.
Cook the Pork:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the pork strips and cook for 3–4 minutes until browned. Remove and set aside.
Sauté the Vegetables:
- In the same skillet, heat the remaining oil. Add garlic and red onion, and stir-fry for 1 minute until fragrant. Add the bell pepper, wood ear mushrooms, and red chili flakes, cooking for another 2–3 minutes until tender-crisp.
Combine and Sauce:
- Return the pork to the skillet. Pour in the prepared sauce and stir well to coat. Cook for 2–3 minutes, allowing the sauce to thicken and coat the ingredients.
Serve:
- Serve the stir-fry over a bed of warm jasmine rice. Garnish with green onions and chives.

Tips and Tricks

Tender Pork: For extra tender pork, marinate the slices in a little soy sauce and cornstarch for 10 minutes before cooking.
Even Cooking: Slice vegetables uniformly for even cooking and a polished presentation.
Heat Control: Adjust the chili flakes to your preferred spice level, or omit them entirely for a milder dish.
Rice Tip: Rinse the rice before cooking to remove excess starch for fluffier grains.

Variations

Protein Swap: Use chicken, beef, or tofu instead of pork for a different protein.
Vegetable Additions: Add snow peas, broccoli florets, or zucchini for more variety.
Low-Sodium: Use low-sodium soy sauce and skip the added sugar for a lighter sauce.

Beer and Wine Pairing

Beer: Pair with a crisp lager or a slightly hoppy pale ale to complement the umami flavors.
Wine: A light-bodied Pinot Noir or a dry Riesling will enhance the dish’s savory and sweet notes.