Pork Stir Fry
- 2 Tbsp canola oil, divided 30 mL
- 1 lb pork tenderloin, thinly sliced 500 g
- 1 tsp salt 5 mL
- 1/2 tsp ground black pepper 2 mL
- 1/2 medium red onion, cut into strips
- 2 medium sized bell peppers, cut into strips
- 1 bunch asparagus, cut into thirds
- 1 Tbsp aji paste or other chili paste 15 mL
- 1 Tbsp garlic, minced 15 mL
- 1 Tbsp balsamic vinegar 15 mL
- 1. Heat a large wok at medium high heat. Add 1 Tbsp (15 mL) of canola oil and let it heat up for one minute. Add pork, salt and pepper. Cook for 2-3 minutes. Remove pork from wok and set aside.
- 2. With same wok, add the remaining 1 Tbsp (15 mL) canola oil and heat for 1 minute. Add onion, peppers, and asparagus. Cook for 2 minutes.
- 3. Add chili, vinegar, and garlic. Stir around for 3 minutes.
- 4. Add pork back into the wok and cook for 1 minute. Remove from the heat.
1 1/4 cups (310 mL)
|Total Fat||10 g|
|Saturated Fat||1.5 g|
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