Stir Fried Pork with Vegetables
Ingredients
- Ingredients
- 130 grams cooked Brown rice
- 150 grams Pork tenderloin
- 2 Tbsps cornstarch
- 150 grams Broccoli
- 1 Red Bell pepper
- 100 grams Bamboo shoots
- 1 stem Swiss chard
- 1 scallion
- 2 Tbsps sesame oil
- 3 Tbsps pureed Tomatoes (canned)
- 5 Tbsps soy sauce
- 100 milliliters Vegetable broth
- salt
- 1 Tbsp lemon juice
- 2 Tbsps Cashews
Preparation steps
Rinse rice in a sieve under running water and then cook in a pot with twice the amount of lightly salted boiling water, cover and simmer over low heat for about 30 minutes. Let rest.
Cut pork into strips. Mix cornstarch in a bowl with a little water, add pork strips and mix until meat is covered with cornstarch mixture.
Rinse broccoli.
Peel carrot and cut into thin sticks.
Rinse bell pepper, cut in half, remove seeds and ribs and cut into strips.
Drain bamboo shoots.
Rinse swiss chard, trim and cut into wide strips.
Rinse scallions, trim and chop.
Heat oil in a large pan or wok, fry pork on all sides while stirring until brown, remove from the wok and season with salt and pepper. Add prepared vegetables to the wok, briefly fry while stirring, add broth and cook for about 7 minutes. Then add soy sauce and tomato puree and season with salt and lemon juice. Add pork to the wok, allow to heat while stirring, mix with cashews and serve with rice.
