Balanced Pork and Vegetable Stir-Fry

Cook the brown rice according to package directions and set aside.

In a small bowl, whisk together the low-sodium tamari, chicken broth, toasted sesame oil, and cornstarch until smooth. Set the sauce aside.

Heat half of the avocado oil in a large skillet or wok over medium-high heat. Add the sliced pork tenderloin and stir-fry until just cooked through, about 4 to 5 minutes. Remove the pork from the pan and set aside on a clean plate.

Add the remaining avocado oil to the same skillet. Toss in the minced garlic and ginger, stirring constantly for 30 seconds until fragrant.

Add the broccoli florets, sliced red bell pepper, sugar snap peas, and julienned carrots to the skillet. Stir-fry for 4 to 5 minutes until the vegetables are tender-crisp.

Return the cooked pork and any resting juices back into the skillet with the vegetables.

Give the sauce mixture a quick stir and pour it directly into the wok. Toss everything together and cook for 1 to 2 minutes until the sauce thickens and coats the pork and vegetables evenly.

Remove from heat, garnish with sliced green onions, and serve warm over the cooked brown rice.