Vegetable and Pork Stir Fry
Ingredients
- For the stir fry
- 2 Bell pepper
- 200 grams Eggplant
- 200 grams Zucchini
- 1 Beefsteak tomato
- 1 onion
- 2 garlic cloves
- 125 milliliters white wine
- 1 tsp granulated Broth
- 1 sprig rosemary
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- 4 small Pork (approximately 80 grams or 2.8 ounces)
- 1 Tbsp clarified butter
- 4 slices Herb butter (prepared)
- For the herb butter
- 4 garlic cloves
- 250 grams butter
- 3 Tbsps finely chopped, mixed Fresh herbs (chives, parsley, etc.)
- 2 tsps thyme
- 3 Tbsps lemon juice
- 2 salt
Preparation steps
For the stir fry: Rinse peppers, cut in half, remove seeds and ribs and julienne flesh.
Rinse eggplant, zucchini and tomato and cut into bite-size pieces.
Cut rosemary in half.
Peel onion and cut into wedges.
Peel and chop garlic.
Heat olive oil in a pan and cook onion and garlic. Add peppers, eggplant, zucchini and rosemary. Sprinkle with granulated broth and deglaze with wine. Season with salt and pepper. Cover and simmer for about 7 minutes. Uncover, increase to high heat and reduce.
Season pork with salt and pepper. Heat clarified butter in a pan and cook pork on both sides for about 1-2 minutes. Remove and plate with vegetables. Serve with herb butter.
For the herb butter: Peel and press garlic. Beat butter in a warm bowl until fluffy and stir in garlic, herbs and lemon juice. Season with salt and place in plastic wrap, shape into a log, wrap up and chill. Slice before serving.
