High-Protein Pork Stir-Fry with Vegetables

In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, cornstarch, and water until smooth. Set the sauce 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 skillet in a single layer. Cook for 4 to 5 minutes, stirring occasionally, until browned and cooked through. Remove the pork from the skillet and set aside on a plate.

Add the remaining 0.5 tbsp of avocado oil to the same skillet. Add the minced garlic and ginger, stirring constantly for about 30 seconds until fragrant.

Add the broccoli florets, sliced red bell pepper, and sugar snap peas to the skillet. Stir-fry for 4 to 5 minutes until the vegetables are tender-crisp.

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

Give the sauce mixture a quick stir and pour it directly into the skillet. Toss everything together continuously for 1 to 2 minutes until the sauce thickens and coats the pork and vegetables evenly.

Divide the warm cooked jasmine rice evenly among 4 bowls. Top with the high-protein pork and vegetable stir-fry, garnish with sesame seeds, and serve hot.