Thai meat with vegetables

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary products. Take any part of pork: a ham or a shoulder blade for meat lovers is suitable, "drier" or a neck or brisket for meat lovers with fat. You can even take not pork, but for example beef or veal. Fresh seasonal vegetables

2. Step 2:

   

   Wash the meat well, dry it and cut it into thin strips.

3. Step 3:

   

   Pour soy sauce to the meat. Pay special attention to the choice of soy sauce. Now there are a lot of cheap copies of this product in stores, but do not chase a low price - buy soy sauce only naturally cooked. Even better, if you find soy sauce that is suitable directly for the marinade.

4. Step 4:

   

   We will only need juice from lemon, so you can take ready-made lemon juice from factory production. If you squeeze the juice directly from the lemon, pre-wash the lemon with very hot water - so it will give more juice and use a small sieve so that the bones do not get into the marinade.

5. Step 5:

   

   Add chopped garlic. I passed it through the press, but you can grate the cloves on a fine grater or chop them with a knife.

6. Step 6:

   

   Stir and leave the meat to marinate for 15 minutes.

7. Step 7:

   

   Heat the vegetable oil in a frying pan. It can be any vegetable, but since we will fry it, the oil must be refined so as not to burn in the pan. Add the meat without marinade (save the marinade) and fry it over medium heat until half cooked, about 7 minutes. Then remove the meat from the pan.

9. Step 8:

   

   Peel vegetables, cut carrots and peppers into strips, onion rings or half rings.

10. Step 9:

    

    Put the vegetables in the same pan.

11. Step 10:

    

    And fry for about 5 minutes, stirring constantly.

12. Step 11:

    

    Return the meat to the pan.

13. Step 12:

    

    Pour in the marinade.

14. Step 13:

    

    Pepper. Mix everything and simmer on low heat for about 7 minutes, until the meat is fully cooked.

15. Step 14:

    

    Serve meat with vegetables immediately while the dish is hot. Bon appetit!