Chinese Five-Spice Pork and Snow Pea Stir-Fry

Trim any excess visible fat from 1.25 pounds of raw boneless pork loin. Slice the pork across the grain into thin 1/4-inch medallions, then cut those medallions into thin strips.

In a medium bowl, toss the pork strips with 1 teaspoon of Chinese five-spice powder and 1/2 teaspoon of salt until evenly coated. Set aside to marinate at room temperature for 10 minutes.

Prepare the vegetables: Wash and trim the ends off 8 ounces of fresh snow peas. Wash, core, and slice 1 medium red bell pepper into thin strips. Peel and finely mince 1 tablespoon of fresh ginger root. Peel and mince 3 cloves of garlic. Wash and thinly slice 3 stalks of green onions, keeping the white parts and green parts separated.

In a small bowl, whisk together 1/2 cup of low-sodium chicken broth, 3 tablespoons of low-sodium soy sauce, 1 tablespoon of unsweetened rice vinegar, 1 teaspoon of toasted sesame oil, and 1 teaspoon of cornstarch until the cornstarch is completely dissolved.

Heat 1 tablespoon of avocado oil in a large non-stick skillet or wok over high heat until shimmering.

Add the seasoned pork strips to the hot pan in a single layer. Sear without moving for 2 minutes to develop a golden-brown crust, then stir-fry for an additional 2 minutes until the pork is just cooked through. Transfer the pork and any accumulated juices to a clean plate.

Reduce the heat to medium-high and add the remaining 1 teaspoon of avocado oil to the same pan. Add the minced ginger, minced garlic, and the white parts of the sliced green onions. Stir-fry constantly for 30 seconds until highly fragrant, being careful not to let the garlic burn.

Add the sliced red bell pepper and trimmed snow peas to the pan. Stir-fry for 2 to 3 minutes, until the vegetables are vibrant and tender-crisp.

Give the chicken broth and soy sauce mixture a quick stir to recombine, then pour it directly into the pan with the vegetables. Bring the sauce to a simmer and cook for 1 minute, stirring constantly, until the glaze thickens and becomes glossy.

Return the cooked pork and its juices back to the pan. Toss everything together for 1 minute to thoroughly coat the pork and vegetables in the glossy ginger-soy glaze.

Remove the pan from the heat. Stir in the remaining green parts of the green onions and serve immediately.