Pork Veggie Stir-Fry

Second vaccine shot coming up in ten days and I am already thinking about what I am going to feel on the other side of it. Fully vaccinated. In a pandemic. That phrase means something different now than it will mean in a year, and something different than it meant a year ago when there was no vaccine and the world was running into this blind. I do not take it for granted. Neither does Ryan. We talk about it the way people who work in certain jobs talk about safety equipment — with respect and without drama.

This week I finally made the soup dumpling attempt I have been thinking about since December. Xiao long bao — Shanghai soup dumplings — are one of those dishes that occupy a place in my cooking ambition that I circle for years before attempting. They require: a gelatinized broth that melts into soup inside the dumpling when it steams, a thin dough, a pleating technique that takes practice, and a steamer basket. I have all of these things. The technique took three bad batches and then it worked. The finished dumplings were imperfect but genuinely full of soup, and when Ryan bit into one and the broth ran down his hand and he said what is happening right now, I felt the satisfaction of someone who has been circling something difficult and finally landed it.

The blog post was the soup dumpling attempt, including the failure documentation, which I think is more useful than only showing the successes. My readers write back about their own attempts at ambitious dishes, their own repeated failures and eventual wins. Someone wrote that my failures make her feel better about hers. I said that is exactly the point. The failures are part of it. They are not a detour from the thing. They are the thing.

Wedding three and a half months away. We ordered Ryan suit this week. He tried it on in the store and looked like himself but better and I stood next to him in the mirror and thought: yes. That is the word. Just yes.

The xiao long bao took three failed batches and most of a Saturday, and once we finally had the win I wanted the rest of the week’s cooking to feel uncomplicated—something that rewarded us without demanding anything. This pork veggie stir-fry is exactly that: fast, savory, and built around the same pork-forward flavors that made the dumplings worth every attempt. It’s the dish I reach for when the ambitious thing is already done and we just want dinner to feel good.

Prep Time: 15 min | Cook Time: 15 min | Total Time: 30 min | Servings: 4

Ingredients

1 lb pork tenderloin, thinly sliced against the grain
2 tablespoons soy sauce, divided
1 tablespoon cornstarch
2 tablespoons vegetable oil, divided
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 red bell pepper, thinly sliced
1 cup broccoli florets
1 cup snap peas, trimmed
1 medium carrot, julienned
3 tablespoons oyster sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/4 teaspoon crushed red pepper flakes (optional)
2 green onions, sliced, for garnish
Cooked white rice, for serving

Instructions

Marinate the pork. In a medium bowl, toss sliced pork with 1 tablespoon soy sauce and the cornstarch until evenly coated. Let sit for 10 minutes while you prep the vegetables.
Make the sauce. In a small bowl, whisk together oyster sauce, remaining 1 tablespoon soy sauce, rice vinegar, and sesame oil. Set aside.
Sear the pork. Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat until shimmering. Add pork in a single layer and cook without stirring for 2 minutes, then stir-fry for another 1–2 minutes until cooked through and lightly browned. Transfer to a plate.
Cook the aromatics. Add remaining 1 tablespoon oil to the pan. Add garlic and ginger and stir-fry for 30 seconds until fragrant, being careful not to burn.
Stir-fry the vegetables. Add carrots and broccoli first; stir-fry for 2 minutes. Add bell pepper and snap peas and continue cooking for another 2–3 minutes until vegetables are crisp-tender with some char at the edges.
Combine and finish. Return pork to the pan, pour sauce over everything, and toss to coat. Add red pepper flakes if using. Stir-fry for 1 minute until the sauce thickens slightly and everything is glossy and well combined.
Serve. Spoon over steamed white rice and garnish with sliced green onions. Serve immediately.

Nutrition (per serving)

Pork Veggie Stir-Fry — When You Finally Land the Difficult Thing