Sweet 'n' Sour Pork with Broccoli, Carrot & Bell Pepper over Rice

Directions

1. 1. Rinse the rice in cold water using a colander, then drain and transfer to a small saucepan. Add the broth and bring to a boil over high heat.
2. 2. Once boiling, stir, cover, and reduce the heat to low. Cook until the liquid is absorbed, about 15–18 minutes; remove from heat and let stand covered for 5 minutes.
3. 3. While the rice cooks, wash and dry all produce; separate broccoli into florets and slice the stems into small pieces, placing them in a medium bowl.
4. 4. Peel and trim the carrots, halve lengthwise, then slice into thin pieces; add to the bowl with the broccoli.
5. 5. Trim the green onions and mince the white parts; add to the bowl, and cut the green tops into ¼-inch pieces to set aside later.
6. 6. Heat a nonstick skillet over medium heat. Add a thin layer of oil, crumble in the sausage, and cook until browned and crumbly, about 5–6 minutes. Transfer with a slotted spoon to a plate, covering loosely.
7. 7. In a small bowl, whisk together ketchup, rice vinegar, brown sugar, Worcestershire sauce, and salt to form the sauce.
8. 8. In the same skillet over medium-high heat, cook the vegetables in the rendered drippings, stirring occasionally, until they are tender-crisp, about 5 minutes.
9. 9. Return the sausage to the skillet, pour in the sauce, and stir to coat; cook just until heated through and glossy, about 1 minute. Remove from heat.
10. 10. To serve, divide rice among plates, top with the pork and vegetables, and finish with the reserved green onion greens.