Quick and Easy Stir-Fried Pork and Vegetables

Large Skillet/Wok; Knife; Cutting Board; Spatula/Turner; Plate/Bowl (for resting cooked pork)

10 minutes

30 minutes

Chinese

Stir-Fried Pork, Vegetables, Quick, Easy, 30 Minutes

Main Course

Stir-Frying

Gluten Free

1

200g pork tenderloin, cut into thin strips

1 tablespoon vegetable oil

1 onion, sliced

2 cloves garlic, minced

1 red bell pepper, sliced into strips

2 carrots, julienned

2 tablespoons soy sauce

1 teaspoon sesame oil

Salt and pepper to taste

Heat the vegetable oil in a large skillet over medium-high heat. Add the pork strips and cook until lightly browned on both sides. Remove from the skillet and set aside.

Add the onion to the skillet and cook until softened. Add the garlic and bell pepper slices and cook for another minute or two.

Add the carrots to the skillet along with the soy sauce and sesame oil. Cook for another few minutes until all of the vegetables are tender but still crisp.

Return the cooked pork strips to the skillet along with any accumulated juices from resting on a plate or bowl earlier. Cook for another few minutes until everything is heated through. Season with salt and pepper to taste before serving.

Calories – 590 kcal; Protein – 28g; Fat – 27g; Carbohydrates – 47g; Fiber – 6g; Sodium – 890mg

This quick stir-fried pork and vegetables recipe is an easy way to get your daily dose of protein and veggies in just 30 minutes! The flavorful combination of pork strips, onions, garlic, bell peppers, carrots, soy sauce, sesame oil makes this dish irresistible! Enjoy as a main course or side dish for any night of the week!

2

Sichuan cuisine includes the dish “Fish-Fragrant Eggplant,” which is a spicy and tangy dish made with eggplant and a flavorful sauce