Stir-Fried Pork with Peppers
Servings: 4
Ingredients:
Stir-Fried Pork with Peppers
Photography by Michael Alberstat
| Nutritional Info | |
| Per serving: about | - |
| cal | 317 |
| pro | 27 g |
| total fat | 16 g |
| sat. fat | 3 g |
| carb | 16 g |
| fibre | 2 g |
| chol | 66 mg |
| sodium | 600 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 11% |
| vit A | 13% |
| vit C | 125% |
| folate | 13% |
Suggested Recipes
-
1 lb (500 g) boneless pork loin centre-cut chops
1 tbsp (15 mL) cornstarch
1 tbsp (15 mL) soy sauce
2 cloves garlic, minced
2 tsp (10 mL) sesame oil
1 tsp (5 mL) grated gingerroot
Pinch pepper
2 tbsp (25 mL) vegetable oil
1 large white onion, sliced
1 each sweet red and green pepper, sliced
1/4 cup (50 mL) beef stock
2 tbsp (25 mL) oyster sauce
1/4 cup (50 mL) chopped fresh coriander (optional)
Preparation:
Thinly slice pork across the grain into strips. In bowl, toss together pork, cornstarch, soy sauce, garlic, 1 tsp (5 mL) of the sesame oil, ginger and pepper; let stand for 20 minutes.
In wok or large skillet, heat vegetable oil over high heat; stir-fry pork mixture, in batches, until slightly browned, about 1 minute. Transfer to plate. Add onion and red and green peppers to pan; stir-fry until onion is softened, about 3 minutes.
Return pork and accumulated juices to pan. Stir in stock and oyster sauce; cook until thickened, 1 minute. Stir in remaining sesame oil. Garnish with coriander (if using).
Additional Information
-
Tip: Add more vegetables, such as broccoli florets and snow peas, when adding peppers.
Tags:
Dinner Club; Main Course; Meat-Pork; Vegetables; Stir-fry; Make It Tonight;
Source
Canadian Living Magazine: November 2001
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