Everyone who has tasted this recipe, which I have made numerous times, appears to enjoy the variety of flavors it offers. Bell peppers, celery, and Brussels sprouts are stir-fried with thinly sliced pork that has been marinated. There is no need to season with salt or pepper because you are using only fresh herbs; doing so will overpower the flavors.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 tablespoons olive oil
- ½ pound pork loin, sliced and cut into thin strips
- ½ red bell pepper, chopped
- ½ yellow bell pepper, chopped
- ½ green bell pepper, chopped
- 1 carrot, peeled and chopped
- 5 Brussels sprouts, trimmed and chopped
- 4 cloves garlic, minced
- ¼ cup white onion, chopped
- 4 sprigs Italian flat leaf parsley, chopped
- 3 stalks celery, chopped
- 2 (1/2 inch) pieces fresh ginger root, finely chopped
- ½ (8 ounce) can water chestnuts, drained and chopped
- 2 sprigs fresh mint, chopped
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add pork strips, and fry until almost browned. Add red, yellow, and green bell peppers, carrot, and Brussels sprouts, and toss to coat with oil. Pour in enough water to coat the bottom of the pan, and cook stirring constantly, until the peppers begin to soften, about 5 minutes.
- Reduce the heat to medium, and stir in garlic, onion, parsley, and celery. Simmer for 5 to 7 minutes, add ginger, simmer for a few more minutes, then stir in water chestnuts and mint. Simmer for 2 to 3 more minutes to blend flavors. When done, serve and enjoy. Your tastebuds will love you for this treat!
Nutrition Facts
| Calories | 423 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 55 mg |
| Dietary Fiber | 9 g |
| Protein | 24 g |
| Saturated Fat | 6 g |
| Sodium | 152 mg |
| Sugars | 9 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Good texture but needed soy sauce.
Delicious! A likely an amazing cold and flu busting recipe. It’s packed with healthy ingredients, that tastes amazing to boot! The ginger packs a nice punch. We added a touch of coco aminos on the finished product, as well as served on a bed of emerald rice. But it was still really good solo. I’ll definitely be making this many times over in the future!
Wasn’t exactly what I expected.. but it was good and healthy. I tripled the recipe (big family). Marinated the pork several hours prior to cooking in an OJ/soy sauce/ ghost pepper salsa mix.(very little ghost pepper goes a very long way). Cooked the pork in a fry pan and cooked down the veggies in a 7 qt D.O. I didn’t have mint, green peppers, or waterchestnuts on hand… I upped the amount of yellow and red pepper carrots and Italian parsley to compensate. No salt/pepper/soy sauce or other spices used or needed. It was good as is.
My family loved this dish…with a few adjustments: I removed pork after cooking it, no room for everything in 1 pan & added it back in @ the end. Never needed to add water, only a little chick broth at the end with a few shakes of soy sauce; otherwise too bland. I put it over rice for the kids. Home run ??
This was just ok. I enjoyed it but the hubby felt it was bland. It needs seasonings and maybe a contrast taste such as pineapple, or go with some spice and add jalapeño . Definitely needs something. Be creative it’s a good base for a dish.
This is the best recipe. I add in sour cream towards the end, but it is incredible without it. I make 2 new recipes each Sunday for lunches throughout the week for hubby and I, and my husband has asked for this MANY times. UPDATE 1/4/16: I’m still making this, years later. We now have 2 young kids who love it. 🙂
I made this nearly two years ago and forgot to review it. I thought the recipe would have a much better flavor with soy sauce, so I steadily mixed that in a few times throughout the cooking time. I left out the mint, ginger root, and the whole garlic cloves, but I got some minced garlic ‘powder’ and went slightly heavy on that instead. Otherwise, I followed everything pretty much as the recipe says. Myself, and my partner both LOVED it. Really, the soy sauce set it off real nice.