Pork and Three-Pepper Teriyaki Stir-Fry
Serve stir-fry atop a bed of hot egg noodles.
Servings: 4
Ingredients:
Pork and Three-Pepper Teriyaki Stir-Fry
Photography by David Scott
| Nutritional Info | |
| Per serving: about | - |
| cal | 280 |
| pro | 27 g |
| total fat | 14 g |
| sat. fat | 3 g |
| carb | 12 g |
| fibre | 2 g |
| chol | 66 mg |
| sodium | 813 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 12% |
| vit A | 19% |
| vit C | 192% |
| folate | 12% |
Suggested Recipes
-
4 boneless pork loin chops (about 1 lb/500 g)
Pinch each salt and pepper
2 tbsp (25 mL) vegetable oil
1 onion, thinly sliced
1 each sweet red, yellow and green pepper, thinly sliced
1/4 cup (50 mL) chicken stock or water
1/4 cup (50 mL) teriyaki sauce
1 tbsp (15 mL) wine vinegar or cider vinegar
1 tsp (5 mL) cornstarch
1 tsp (5 mL) water
1 tsp (5 mL) toasted sesame seeds (optional)
Preparation:
Cut pork crosswise into thin strips; sprinkle with salt and pepper. In large skillet or wok, heat oil over high heat; brown pork, in batches if necessary. Transfer to plate.
Reduce heat to medium-high. Add onion and red, yellow and green peppers to pan; stir-fry for 3 minutes.
Add reserved pork and any juices, stock, teriyaki sauce and vinegar; bring to boil. Whisk cornstarch with water; whisk into sauce and cook, stirring, until glossy and pork mixture is coated. Serve sprinkled with sesame seeds (if using).
Additional Information
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Tip: Look for the three-pack of different colour peppers because it's cheaper than buying them individually. Of course, if different colour peppers are unavailable, use all the same colour.
Tags:
Dinner Club; Main Course; Meat-Pork; Vegetables; Stir-fry; Make It Tonight;
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