Recipe: Pork and 3 Pepper Teriyaki Stir Fry for both

Pork and Three-Pepper Teriyaki Stir-Fry

4 boneless pork loin chops (about 1 lb/500 g)
Pinch each salt and pepper
2 tbsp (25 mL) vegetable oil
1 onion, thinly sliced
1 each sweet red, yellow and green pepper, thinly sliced
1/4 cup (50 mL) chicken stock or water
1/4 cup (50 mL) teriyaki sauce
1 tbsp (15 mL) wine vinegar or cider vinegar
1 tsp (5 mL) cornstarch
1 tsp (5 mL) water
1 tsp (5 mL) toasted sesame seeds (optional)

Cut pork crosswise into thin strips; sprinkle with salt and pepper. In large skillet or wok, heat oil over high heat; brown pork, in batches if necessary. Transfer to plate.

Reduce heat to medium-high. Add onion and red, yellow and green peppers to pan; stir-fry for 3 minutes.

Add reserved pork and any juices, stock, teriyaki sauce and vinegar; bring to boil. Whisk cornstarch with water; whisk into sauce and cook, stirring, until glossy and pork mixture is coated. Serve sprinkled with sesame seeds (if using).

More Information

Tip: Look for the three-pack of different colour peppers because it's cheaper than buying them individually. Of course, if different colour peppers are unavailable, use all the same colour.

Serve with: Egg Noodles

Servings: 4

Nutritional information
Per serving: about 280 cal, 27 g pro, 14 g total fat (3 g sat. fat), 12 g carb, 2 g fibre, 66 mg chol, 813 mg sodium. % RDI: 4% calcium, 12% iron, 19% vit A, 192% vit C, 12% folate.

By The Canadian Living Test Kitchen