Napa cabbage: 200g (2 cups, chopped), Pork tenderloin: 100g (3.5 oz, thinly sliced), Bell pepper (red): 100g (1 medium, thinly sliced), Carrot: 50g (1 small, julienned), Garlic: 6g (2 cloves, minced), Ginger: 5g (1 tsp, grated), Soy sauce: 10ml (1 tsp), Oyster sauce: 10g (2 tsp), Rice vinegar: 5ml (1 tsp), Honey: 5g (1 tsp), Cornstarch: 5g (1 tsp), Water: 15ml (1 tbsp), Sesame oil: 5ml (1 tsp), Sesame seeds: 5g (1 tsp), Green onions: 10g (1 tbsp, chopped), Brown rice: 50g (1/4 cup, dry weight)
1. Cook 50g brown rice according to package instructions. Set aside. 2. In a small bowl, whisk together 10ml soy sauce, 10g oyster sauce, 5ml rice vinegar, 5g honey, 5g cornstarch, and 15ml water to make the sauce. 3. Heat 5ml sesame oil in a large wok or skillet over high heat. 4. Add 100g thinly sliced pork tenderloin and cook until no longer pink, about 2-3 minutes. Remove and set aside. 5. In the same wok, add 6g minced garlic and 5g grated ginger. Cook for 30 seconds until fragrant. 6. Add 50g julienned carrot and 100g thinly sliced bell pepper. Stir-fry for 2 minutes. 7. Add 200g chopped Napa cabbage and stir-fry for 2-3 minutes until slightly wilted. 8. Return the pork to the wok. 9. Pour the sauce over the stir-fry and cook, stirring constantly, until the sauce thickens, about 1-2 minutes. 10. Serve over the cooked brown rice. 11. Garnish with 5g sesame seeds and 10g chopped green onions.
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