Low-Calorie Pork Stir-Fry with Vegetables

In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, cornstarch, water, and red pepper flakes until the cornstarch is completely dissolved. Set the sauce aside.

Heat a large skillet or wok over high heat. Add the teaspoon of sesame oil and swirl to coat the bottom of the pan.

Add the sliced pork tenderloin to the hot pan in a single layer. Cook without disturbing for 2 minutes to get a light sear, then stir-fry for another 2-3 minutes until just cooked through. Remove the pork from the pan and set it aside on a clean plate.

In the same hot pan, add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant, taking care not to burn them.

Add the broccoli florets, sliced bell pepper, snap peas, and julienned carrots to the skillet. Stir-fry for 4-5 minutes, adding 1 tablespoon of water if needed to help steam-soften the vegetables slightly while keeping them crisp-tender.

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

Give the reserved sauce a quick stir and pour it directly over the pork and vegetables.

Toss everything continuously for 1-2 minutes as the sauce bubbles, thickens, and evenly coats the mixture. Remove from heat and serve immediately.