Ingredients

1 lb / 0.5 kg pork stir-fry strips
1 Tbsp / 15 mL sodium-reduced soy sauce
2 tsp / 10 mL sesame oil
1 Tbsp / 15 mL cornstarch
1 Tbsp / 15 mL canola oil, divided
2-3 cloves garlic, minced
1 tsp / 5 mL grated ginger root
1 small yellow onion, sliced into thin wedges
2-3 bell peppers, seeded and cut into bite-size pieces
¼ cup / 50 mL chicken broth
3 Tbsp / 45 mL bottled stir-fry sauce
½ tsp / 2 mL red pepper flakes
Hot cooked rice or Asian-style noodles for serving
Toasted sesame seeds for garnish (optional)

Directions

1. Place pork strips in large bowl. Set aside.
2. In small bowl, whisk soy sauce and sesame oil with cornstarch until well-blended. Pour mixture over pork strips. Stir to combine and let stand 30 minutes.
3. In large sauté pan or wok, heat 2 tsp oil over high heat. With tongs, transfer some of the pork strips to the hot pan. Stir-fry pork strips in batches, just until lightly browned. Transfer to a clean plate.
4. Add remaining oil to pan. Add garlic and ginger; stir-fry just until fragrant, about 30 seconds.
5. Add onions and peppers to pan. Stir-fry until onions are slightly softened, about 3 minutes.
6. Return pork strips and any accumulated juices to pan. Add broth, stir-fry sauce and red pepper flakes. Stir to combine. Cook until pork strips are heated through, peppers are tender crisp and sauce is slightly thickened, about 5 minutes.
7. Serve stir-fry over hot cooked rice or Asian-style noodles.
8. Garnish with sesame seeds, if desired.