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Pork stir fry with vegetables

Pork and Vegetable Stir-Fry

Really tasty, really simple, made from everyday ingredients — a great main course! Pork stir-fry with vegetables is quick and easy to make. It looks great on any table, even for a special occasion — the dish is bright, striking, and wonderfully delicious. It's a perfect match for steamed rice.

Maria

Recipe author

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Composition / ingredients

Servings:

Pork

600

Button mushrooms

200

Vegetable oil (approximately)

100

Garlic

Bell pepper (2 small, different colors)

250

Carrot

Celery stalk

Soy sauce

100

Apple cider vinegar

Potato starch

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 8 g

Fats 52 % 16 g

Carbohydrates 23 % 7 g

185 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make a pork and vegetable stir-fry? Gather your ingredients. Thaw the pork ahead of time if needed. Wash and dry the vegetables. Wipe the mushrooms with a clean, damp cloth, or wash and dry them too.
Step 2:

Rinse and dry the pork, then cut it into strips across the grain. You can use any other meat or poultry in place of pork.
Step 3:

Slice the mushrooms.
Step 4:

Seed the bell peppers and cut the flesh into strips. Using different-colored peppers makes for a brighter, prettier dish.
Step 5:

Peel the carrot and cut it into thin matchsticks.
Step 6:

Cut the celery stalk into matchsticks as well.
Step 7:

Make the sauce. In a separate bowl, stir together the soy sauce, apple cider vinegar, and starch.
Step 8:

Press the garlic and add it to the sauce.
Step 9:

Stir everything together until smooth.
Step 10:

Pour a little oil into a hot, heavy-bottomed skillet and sear the pork over high heat in batches. Keep the pan from crowding so the pieces brown well instead of releasing a lot of juice. Transfer the meat to a plate.
Step 11:

In the same skillet, sear the mushrooms the same way — in batches, 2–3 minutes each, adding more oil as needed. Transfer them to the meat.
Step 12:

Quickly sear the celery until lightly browned. Add it to the meat and mushrooms.
Step 13:

Sear the carrot the same way and add it to the meat, mushrooms, and celery.
Step 14:

Next, sear the bell peppers in batches, 2 minutes each.
Step 15:

After the last batch of peppers, return the seared meat, mushrooms, and vegetables to the pan.
Step 16:

Quickly pour the sauce over everything. Cook over high heat, stirring, for 1 minute. Take the pan off the heat and serve hot. Enjoy!

Keep in mind that properly thawing your ingredients has a big effect on the quality and flavor of the finished dish.
Buy fresh, medium-sized mushrooms — snowy-white, with no spots, damage, or musty smell, and not slippery to the touch. Rinse them well under warm or cold running water to remove any grit, and trim away any bad spots. Tiny mushrooms under about an inch don't need peeling — just wash them well. Larger ones are best peeled of their outer skin.
Use a high-smoke-point oil for frying. Every oil is only good up to its smoke point, beyond which it starts to burn and form harmful compounds, including carcinogens. Most unrefined oils have a low smoke point; refined oils stand up to heat better. For roasting, pan-frying, or grilling, reach for a refined oil like sunflower, olive, or grapeseed.