Korean BBQ Pork Stir-Fry

Tips from the kitchen

• Slice the pork tenderloin against the grain into thin strips while it's still a bit cold from the fridge. It firms up the meat and makes cutting cleaner, plus thin strips cook through in those 3-4 minutes.
• Get the oil properly hot before the pork goes in. If it isn't shimmering, the meat steams instead of browning and you lose that bit of color.
• Have the peppers, snap peas, and carrots cut and ready in a bowl before you start cooking. The whole thing moves fast over high heat and there's no time to chop once the pork is in.
• Keep the vegetables moving the entire 2-3 minutes. You want them crisp-tender with a snap, not soft. The carrots are the tell. Slice them thin so they cook in the same window as the snap peas.
• Squeeze the lime over your plate right before eating. The brightness cuts through the BBQ sauce and soy, and it makes a difference doing it at the table rather than in the pan.