Composition / ingredients
Step-by-step cooking
Step 1:
How to make stir fry from pork with vegetables? Prepare the ingredients. If necessary, defrost the pork in advance. Wash and dry the vegetables. Wipe the champignons with a clean, damp cloth. Or you can wash and dry them too.
Step 2:
Wash the pork, dry it and cut it into cubes across the fibers. Instead of pork, you can take any other meat or poultry.
Step 3:
Cut the mushrooms into plates.
Step 4:
Remove the seeds from the bell peppers. Cut the pulp into cubes. It is advisable to use peppers of different colors - so the dish will turn out more bright and beautiful.
Step 5:
Peel the carrots and cut into strips.
Step 6:
Cut the celery stalk into strips as well.
Step 7:
Prepare the products for the sauce. In a separate bowl, mix together: soy sauce, apple cider vinegar and starch.
Step 8:
Pass the garlic through a press and add it to the sauce.
Step 9:
Mix everything well until smooth.
Step 10:
Pour a little vegetable oil into a hot frying pan with a thick bottom and fry the pork over high heat in several steps. There should be a little meat in the pan so that the pieces are well fried, but they did not have time to allocate a lot of juice. Transfer the meat to a plate.
Step 11:
In the freed frying pan in the same way, in several steps, fry the mushrooms for 2-3 minutes for each visit, adding vegetable oil if necessary. Transfer the fried mushrooms to the meat.
Step 12:
Fry the celery quickly until golden brown. Transfer to the main, ready-made products.
Step 13:
Fry carrots in the same way and add it to meat, mushrooms and vegetables.
Step 14:
Next, fry the Bulgarian pepper in parts for 2 minutes for each batch.
Step 15:
After frying the last batch of peppers, put the previously fried meat with mushrooms and vegetables in the pan.
Step 16:
Quickly pour the prepared sauce over the vegetables. Fry everything on high heat, stirring, for 1 minute. Remove the pan from the heat and serve the dish hot. Bon appetit!
Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.
Buy fresh medium-sized mushrooms, snow-white color without spots, damage, rot smell. They should not be slippery to the touch. Thoroughly rinse the mushrooms from the ground under a stream of warm or cold water. Cut out the damaged places, if there are any. Miniature mushrooms up to 2 cm in size do not need to be cleaned at all, it is enough to rinse them well. Larger champignons are recommended to be cleaned from films.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Champignons - 24 kcal/100g
- Garlic - 143 kcal/100g
- Soy sauce - 51 kcal/100g
- Vegetable oil - 873 kcal/100g
- Apple cider vinegar - 14 kcal/100g
- Potato starch - 300 kcal/100g
- Celery stalk - 12 kcal/100g
