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Spicy meat with vegetables

Spicy Stir-Fried Pork with Vegetables

Bright, appetizing, and delicious! This spicy pork with vegetables comes out juicy — thanks to all the fresh veggies — plus fragrant and fiery. Add the chilies to match your own taste for heat.

naniki

Recipe author

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Composition / ingredients

Servings:

Pork

200

Onion

0.5

Carrot

0.5

Bell pepper

0.5

Salt

Ground red pepper

Hot chili pepper

Soy sauce

Sunflower oil

Garlic

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 8 g

Fats 57 % 21 g

Carbohydrates 22 % 8 g

234 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 25 min

Step 1:

We're making spicy pork with vegetables — a Chinese-style dish. For it you'll need meat (lean pork here), carrot, fresh and ground hot pepper, garlic, onion, sweet bell pepper, fresh herbs, soy sauce, and salt if needed.
Step 2:

Prep everything ahead of time and cut it up properly, because a stir-fry moves fast — you add the ingredients one after another and there's simply no time to chop mid-cooking. To keep things relaxed, cut the carrot into thin matchsticks, the pepper a little larger, the onion into thin half-rings, and the meat into narrow strips.
Step 3:

Heat the sunflower oil in a skillet or wok. Add the strips of meat and, stirring quickly, sear on all sides for 2–3 minutes.
Step 4:

Pour in the soy sauce and keep cooking for another 2 minutes.
Step 5:

Add the onion, then the carrot, stir, and cook for 3 minutes.
Step 6:

Add the spices, ground hot pepper, and a few rings of fresh hot chili.
Step 7:

Toward the end, add the strips of bell pepper, stir, and bring everything to doneness — but don't let it cook down to mush!
Step 8:

As a finishing touch, stir in the finely chopped, lightly crushed garlic and let everything cook another half-minute.
Step 9:

Finish the dish with finely chopped parsley and serve right away. Enjoy!

Spicy pork with vegetables is a dish that's become popular here by way of Chinese cooking. It's not that we never fried meat with spices and vegetables before — but there are a few key differences. First is the cut: everything is sliced into thin matchsticks or ribbons, whereas the traditional approach uses larger pieces of meat and other ingredients, and therefore a longer cook time. Everything is also cut ahead, before you start frying. And there's almost always soy sauce, garlic, or ginger in the mix.