Ingredients

• 120g lean pork loin or tenderloin, thinly sliced
• 1 medium carrot (approx. 100g), julienned
• 1 inch fresh ginger, grated
• 1 clove garlic, minced
• 1 tbsp low-sodium soy sauce
• 1 tbsp mirin
• 1 tsp cooking sake
• 1 tsp toasted sesame oil
• 1 tsp vegetable oil (e.g., canola or grapeseed)
• Optional garnish: 1 tbsp chopped green onion
• Optional garnish: 1/2 tsp sesame seeds

Steps

1. Thinly slice the pork loin against the grain into bite-sized pieces. Pat dry with paper towels.
2. Peel and julienne the carrot into thin strips (about 2-3 inches long). Grate the fresh ginger and mince the garlic.
3. In a small bowl, whisk together the soy sauce, mirin, sake, and toasted sesame oil to create the sauce.
4. Heat the vegetable oil in a non-stick frying pan or wok over medium-high heat.
5. Add the thinly sliced pork to the hot pan and stir-fry for 2-3 minutes until browned and cooked through. Remove the pork from the pan and set aside.
6. Add the grated ginger and minced garlic to the same pan (add a tiny bit more oil if needed) and stir-fry for 30 seconds until fragrant.
7. Add the julienned carrots to the pan and stir-fry for 2-3 minutes until slightly tender-crisp.
8. Return the cooked pork to the pan with the carrots.
9. Pour the prepared sauce over the pork and carrots. Toss gently to coat everything evenly.
10. Continue to cook for another 1-2 minutes, allowing the sauce to thicken slightly and glaze the ingredients.
11. Transfer the stir-fry to a serving bowl.
12. Garnish with chopped green onion and sesame seeds, if desired, and serve immediately as a healthy and flavorful main dish.