Stir-Fried Shredded Pork with Vegetables

Step 1

Slice the 1 lb pork tenderloin into thin strips, about 2 inches long. In a bowl, toss with 1 tbsp soy sauce and 1 tbsp cornstarch until coated; set aside.

Step 2

Seed and slice the 1 red and 1 green bell pepper into thin strips. Slice the 4 scallions into 2-inch pieces, separating white and green parts.

Step 3

Heat 1 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add the pork in a single layer and cook without stirring for 1-2 minutes until browned, then stir-fry for 2-3 minutes until just cooked through. Remove to a plate.

Step 4

Add the remaining 1 tbsp oil to the pan. Add the bell peppers and white scallion parts; stir-fry over high heat until crisp-tender, about 3-4 minutes.

Step 5

Return the pork to the pan. Add the remaining 2 tbsp soy sauce and the green scallion parts; toss everything together for 1 minute until the sauce coats the meat and vegetables.

Step 6

Serve immediately, garnished with the 0.5 cup microgreens on top.

Step 7

Optional: add a pinch of red pepper flakes or grated ginger with the scallions for extra heat.