Pork and Three-Pepper Teriyaki Stir-Fry
This recipe makes 4 servings
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 |
Serve stir-fry atop a bed of hot egg noodles.
Ingredients
- 4 boneless pork loin chops, (about 1 lb/500 g)
- Pinch Salt
- Pinch Pepper
- 2 tbsp vegetable oil
- 1 onion, thinly sliced
- 1 sweet red pepper, yellow and green pepper, thinly sliced
- 1/4 cup chicken stock or water
- 1/4 cup teriyaki sauce
- 1 tbsp wine vinegar or cider vinegar
- 1 tsp cornstarch
- 1 tsp water
- 1 tsp 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 :
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.
- Keywords : Main Course; Pork; Green pepper; Stir Fry; Red pepper;
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