SafePlates

Ingredients

• 1 lb (450 g) pork tenderloin
• 2 green bell peppers, julienned
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons (30 ml) soy sauce (use gluten-free if necessary)
• 1 tablespoon (15 ml) vegetable oil
• 1 teaspoon (5 ml) cornstarch
• 1/2 teaspoon (2.5 ml) ground black pepper
• 1/2 cup (120 ml) chicken broth
• Salt to taste
• Optional: 1 tablespoon (15 ml) rice wine or vinegar for marinade

Instructions

1. Slice the pork tenderloin into thin strips. In a bowl, mix the pork strips with 1 tablespoon of soy sauce, the cornstarch, and optional rice wine or vinegar. Let marinate for at least 15 minutes.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onion and sauté until it starts to soften, about 2-3 minutes. Then add the minced garlic and sauté for an additional minute, ensuring the garlic does not burn.
3. Add the marinated pork strips to the skillet. Stir-fry until the pork is no longer pink and starts to brown, about 5-7 minutes.
4. Add the julienned green peppers to the skillet. Stir-fry for an additional 3-4 minutes, until the peppers are tender yet crisp. A good indicator is when the peppers are bright green but still have a slight crunch.
5. Pour in the remaining soy sauce and chicken broth, and add the cornstarch slurry (mix any remaining cornstarch with a tablespoon of water if needed). Season with ground black pepper and salt to taste. Stir well to combine all ingredients and coat the pork and vegetables with the sauce.
6. Continue to cook for another 2-3 minutes until the sauce has thickened and everything is heated through.
7. Serve hot, ideally over a bed of steamed rice, noodles, or for a low-carb option, try cauliflower rice or alongside a green salad.