Balanced Pork Stir-Fry with Vegetables

Cook the brown rice according to package instructions until tender. Fluff with a fork and set aside.

In a small bowl, whisk together the low-sodium tamari, rice vinegar, water, cornstarch, and toasted sesame oil to create the stir-fry sauce. Set aside.

Heat half of the avocado oil (0.5 tbsp) in a large skillet or wok over medium-high heat.

Add the sliced pork tenderloin to the hot skillet. Cook without moving for 2-3 minutes to get a light sear, then stir and cook for another 2-3 minutes until just cooked through. Remove the pork from the skillet and set aside on a clean plate.

Add the remaining avocado oil (0.5 tbsp) to the same skillet. Add the broccoli florets, sliced red bell pepper, and snap peas. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.

Add the minced garlic and minced ginger directly to the vegetables. Stir constantly for 30-45 seconds until fragrant.

Return the cooked pork and any resting juices back into the skillet with the vegetables.

Give the sauce mixture a quick stir to recombine, then pour it directly into the skillet. Toss everything together and cook for 1-2 minutes, allowing the sauce to bubble and thicken into a glossy coating.

Remove from heat, garnish with sliced green onions, and serve warm over the cooked brown rice.