Classic Pork Loin Stir Fry

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   1. Place strips of pork loin into a zip top bag.

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   2. To make marinade, in a small bowl combine brown sugar, soy sauce, rice wine vinegar, sesame oil, ginger, chopped onion and red pepper flakes. Whisk well to combine. In a separate small bowl or cup, combine water and cornstarch and stir until dissolved.

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   3. Add all marinade ingredients and whisk until combined. Pour 1/4 cup of marinade mixture in zip top bag with sliced pork. Refrigerate for 20 minutes. Set aside remaining marinade.

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   4. In an extra large skillet over medium high to high heat, add carrots, celery and water. Cook, stirring occasionally, for 2 minutes. Add bell pepper, broccoli, mushrooms, water chestnuts and bamboo shoots along with salt and pepper. Cook an additional 2 minutes, stirring occasionally. (Sometimes I cover the vegetables briefly with a pot lid so the broccoli steams a bit.) Remove vegetables and place them into a mixing bowl, set aside.

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   5. Remove meat from marinade, place into skillet over medium high heat. Discard used marinade. Cook for 2 minutes, stirring occasionally. Add reserved marinade. Cook for 1 minute until sauce simmers and thickens a bit. Cook loin roast until pork is cooked through or lightly browned. (Find more information about pork cooking here.)

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   6. Add vegetables back to large skillet. Stir well.

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   7. Add reserved green onion tops, and sprinkle with sesame seeds for garnish.

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   8. Serve over white rice. Makes 6-8 servings.

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