Teriyaki Pork with Vegetables and Sesame Rice

How to prepare teriyaki pork with vegetables and sesame rice

1. Cut the pork tenderloin into 1cm thick slices and then cut each slice into strips. Mix with the Teriyaki sauce and marinate for at least half an hour (but can be kept for several hours, even overnight in the refrigerator).
2. Steam the broccoli (I left it for 12 minutes) then sprinkle with salt.
3. Sesame rice: toast the sesame seeds over low heat (without adding fat) until lightly browned. Cook the rice in plenty of salted water until al dente (according to package instructions). Drain and let it cool for 5 minutes, fluffing it occasionally with a fork. Add the toasted sesame seeds (reserve 2 teaspoons for garnish) and both types of oil. Mix well and adjust salt. Cover with a lid until serving.
4. Teriyaki pork: cut the onion and peppers into squares. Quarter the zucchini lengthwise and then cut into approximately 1.5cm thick slices.
5. Heat 1 tablespoon of oil well in a wok (or cast iron skillet). Add the marinated meat and stir-fry quickly, stirring constantly, just until it changes color (about 1 minute). Remove from the pan along with any released juices.
7. Add the vegetables to the pan and stir-fry over high heat for 5 minutes, stirring constantly. The vegetables will soften only slightly - they should remain al dente.
8. Add the meat over the vegetables (along with any released juices) and add the cornstarch dissolved in water. Stir quickly just until a glossy sauce forms that coats the vegetables and meat (about 1-2 minutes).
9. Serve the pork with vegetables on a bed of sesame rice. Place broccoli florets and cubed tofu alongside. Sprinkle with toasted sesame seeds and sliced green onions.

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