Stir-Fried Pork with Peppers
This recipe makes 4 servings
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 |
Ingredients
- 1 lb boneless pork loin centre-cut chops
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 2 cloves garlic, minced
- 2 tsp sesame oil
- 1 tsp grated gingerroot
- 1 Pinch pepper
- 2 tbsp vegetable oil
- 1 large white onion, sliced
- 1 each sweet red and green pepper, sliced
- 1/4 cup beef stock
- 2 tbsp oyster sauce
- 1/4 cup 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.
Source : Canadian Living Magazine: November 2001
- Keywords : Pork; Soy sauce; Ginger; Red pepper; Beef broth; Main Course; Southeast Asian;
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