A great stir-fry needs only 2 or 3 vegetables as the base; any more would slow cooking and interfere with the sear, or keep other elements from shining through. Use vegetables with bold, contrasting colors (green snow peas, green beans, or broccoli florets; red bell pepper; and yellow squash). We love lean, flavorful pork tenderloin here, though you could substitute chicken thighs or thinly sliced flank steak. A little meat goes a long way here; slice and sear the remaining pork tenderloin for sandwiches, grill and top with a fresh salsa, or dice and sear for soup.
2 tablespoons canola oil
8 ounces pork tenderloin, trimmed and cut into 1/2-in.-thick pieces
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 1/2 tablespoons reduced-sodium soy sauce
2 teaspoons light brown sugar
1 tablespoon toasted sesame oil
1 cup chopped red bell pepper
2 cups snow peas, diagonally sliced
2 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben's)
1 tablespoon toasted sesame seeds
Est. added sugars 2g
How to Make It
Heat canola oil in a wok or large nonstick skillet over medium-high. Sprinkle pork with salt and black pepper. Add pork to pan; cook for 5 minutes or until browned, stirring frequently. Remove pork from pan.
Combine soy sauce and sugar in a small bowl, stirring with a whisk. Add sesame oil to pan; swirl. Add bell pepper; cook 3 minutes or until crisp-tender, stirring occasionally. Add pork, soy sauce mixture, and snow peas to pan; cook 1 minute, stirring frequently.
Heat rice according to package directions. Divide rice among 4 bowls; top evenly with the pork mixture and sesame seeds. Serve with lime wedges.