Pork and Vegetable Stir-Fry with Herbed Rice
- For the pork vegetable stir-fry
- 600 grams Pork
- 1 garlic
- 50 grams onions
- 150 grams Bell pepper (red, yellow and green)
- 100 grams small, yellow zucchini
- 50 grams Snow peas
- 1 red chile pepper
- 40 grams small black Olives (pitted)
- 3 tablespoons olive oil
- 1 teaspoon sweet ground paprika
- 200 milliliters Beef broth
- 1 tablespoon Fresh herbs (chopped parsley, rosemary and thyme)
- freshly ground peppers
For the pork vegetable stir-fry: Thinly slice the pork. Peel and finely dice the garlic and onion. Cut the bell peppers in half lengthwise, remove seeds and white ribs, and cut into 1 cm (approximately 1/2 inch) diamonds. Slice the zucchini. Trim the snow peas and slice in half. Cut the chile pepper into rings and remove the seeds.
Heat the oil in a skillet. Season the pork with salt and pepper to taste. Cook the pork in batches. Remove and set aside.
Add the onion and garlic to the skillet, and cook until translucent. Stir in the remaining vegetables. Add the pork and season with the paprika. Pour in the broth and herbs, and cook over low heat for 10 minutes. Season with salt and pepper to taste.
For the herbed rice: Peel and finely chop the onion and garlic. Heat the oil in a saucepan. Add the onion and garlic, and cook until translucent. Stir in the rice and cook for 2-3 minutes. Add the vegetable stock, season with salt, and bring to a boil. Cover and simmer for 20 minutes. Stir in the herbs during the final 5 minutes of cooking. Season with salt and pepper to taste.