Ingredients

• 120g lean pork loin or tenderloin, thinly sliced
• 1 large carrot (approx. 150g), peeled and julienned
• 1 tablespoon low-sodium soy sauce (for marinade)
• 1 teaspoon cornstarch (for marinade)
• Pinch of white pepper
• 1 teaspoon vegetable oil (for cooking)
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 1 tablespoon low-sodium soy sauce (for sauce)
• 1 teaspoon rice vinegar
• 1/2 teaspoon granulated sugar
• 1/4 cup water or low-sodium chicken broth
• 1 teaspoon cornstarch (for sauce slurry)
• 1 tablespoon water (for sauce slurry)
• Optional: 1/2 teaspoon sesame oil (for finishing)
• Optional: Sliced green onion for garnish

Steps

1. In a small bowl, combine the thinly sliced pork with 1 tablespoon low-sodium soy sauce, 1 teaspoon cornstarch, and a pinch of white pepper. Mix well and let marinate for at least 10 minutes while you prepare other ingredients.
2. Prepare the carrot by peeling it and then cutting it into thin matchsticks (julienned). Mince the garlic and ginger.
3. In another small bowl, whisk together the sauce ingredients: 1 tablespoon low-sodium soy sauce, rice vinegar, granulated sugar, and 1/4 cup water or chicken broth.
4. In a separate tiny bowl, mix 1 teaspoon cornstarch with 1 tablespoon water to create a slurry; set aside.
5. Heat 1 teaspoon vegetable oil in a wok or large non-stick skillet over medium-high heat until shimmering.
6. Add the marinated pork to the hot pan and stir-fry for 2-3 minutes until just cooked through and lightly browned. Remove the pork from the pan and set aside.
7. If the pan looks dry, add another tiny drizzle of oil. Add the minced garlic and ginger to the pan and stir-fry for about 30 seconds until fragrant.
8. Add the julienned carrots to the pan and stir-fry for 3-4 minutes until they are tender-crisp.
9. Return the cooked pork to the pan with the carrots.
10. Give the prepared sauce a quick whisk, then pour it over the pork and carrots. Bring to a simmer.
11. Stir the cornstarch slurry once more, then slowly pour it into the simmering sauce, stirring constantly until the sauce thickens to your desired consistency.
12. Remove from heat. If desired, stir in 1/2 teaspoon sesame oil for extra aroma.
13. Serve immediately, garnished with sliced green onions if using. This dish pairs well with a small portion of steamed brown rice.