Make ahead Chili-rubbed pork and vegetable stir fry

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

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Here's a perfect recipe to prepare ahead of time, so when you get home at the end of the day, a few minutes to stir fry and you've got a beautiful, delicious and healthy dinner.

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Ingredients

1 (1-2 pound) boneless centre cut pork loin, trimmed and tied

2 cups cooked jasmine rice

2 tablespoons sesame oil

½ yellow onion, sliced

1 red pepper, sliced thinly

2 cups snow peas

1 cup bean sprouts

2 green onions, thinly sliced, to garnish

Sea salt and freshly ground pepper, to taste

Chili rub

1 teaspoon dried chili flakes

½ teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon crushed assorted peppercorns

1/2 teaspoon hot chili sauce

1 tablespoon soy sauce

1 tablespoon canola oil

½ teaspoon sea salt

⅓ cup toasted sesame seeds

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Preparation

For chili rub, heat nonstick skillet or wok over medium heat. Add chili flakes, cumin, coriander and peppercorns; toast 1 to 2 minutes. Remove and place in large plastic ziploc bag; add chili sauce, soy sauce, oil, salt and shake well. Rub entire pork with spice paste and sprinkle with sesame seeds. Marinate 30 minutes at room temperature or up to 1 day in refrigerator.

Preheat oven to 350°F. Remove pork from plastic bag, and place on parchment-lined baking sheet and cook 45 minutes or until internal temperature reaches 155°F. Remove from oven, let rest 15 minutes before slicing into 1/2-inch wide strips. Set aside.

Cook rice according to package directions. Set aside. 

For stir fry, heat wok or heavy-bottomed skillet, over high heat. Add oil and onion and stir fry for 5 minutes. Add pork, red pepper, snow peas and bean sprouts and stir fry 3 minutes. Transfer equal amounts rice to serving bowls, top with stir fry and sprinkle with green onion. Season with salt and pepper. 

For gluten-free, keep the soy sauce out of recipe. For vegetarian version, replace pork with firm crispy fried tofu or leave it off entirely.