1. Cook the Rice
Bring a small pot with rice, 1 1/4 cups water, and 1/4 tsp. salt to a boil. Reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes. Remove from burner and set aside. While rice cooks, continue recipe.
You will need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Small Pot
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before you cook
If using any fresh produce, thoroughly rinse and pat dry
Ingredient(s) used more than once: green onions
Cooking Guidelines
To ensure food safety, the FDC recommends the folloinwg as minimum internal cooking temperatures:
Steak and Pork 145 degrees (rest cooked meat, 3 minutes)
Seafood 145° F
Chicken 165° F
Ground Pork 160° F
2. Prepare the Ingredients
Cut broccoli into bite-sized pieces. Trim and thinly slice green onions, keep white and green parts separate Mince garlic. Pat sliced pork dry. Coarsely chop, then separate pieces. Combine pork, cornstarch, and 1/4 tsp. salt in a mixing bowl until pork is completely coated. Set aside.
3. Cook the Vegetables
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add broccoli and 1 Tbsp. water to hot pan. Cover, and cook until water is almost completely evaporated, 5-7 minutes. Uncover, and add garlic and white portions of green onions. Stir occasionally until tender, 2-3 minutes. Season with 1/4 tsp. salt and 1/4 tsp. pepper. Remove from burner.
4. Cook Pork and Finish Stir Fry
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add sliced pork to hot pan and stir occasionally until no pink remains and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes. Stir in cooked vegetables, sweet and sour sauce, soy sauce, and 2 Tbsp. water until combined. Then stir often until glazed, 1-2 minutes. Remove from burner.
5. Finish the Dish
Plate as pictured, topping rice with stir-fry and garnishing with green portions of green onions, sesame seeds, and wontons. Bon appétit!