This is a good hearty meal and I'd argue the serving is enough for a meal and leftovers.
INGREDIENTS:
10 oz diced pork tenderloib
2.5 tsp Malaysian-style curry spices (pre-bought mix)
5 oz broccoli
3.5 red bell pepper
7 oz cabbage, sliced
2 oz yellow onions, diced
0.25 oz ginger, minced
3 tbsp spicy ginger-lime aioli (recipe here at
0.5 oz dry-roasted cashews
DIRECTIONS:
1. Thinly slice broccoli lengthwise.
2. Cut red bell pepper lengthwise into strips, about 0.25 inch thick. Halve strips widthwise.
3. Roughly chop dry-roasted cashews.
4. Pat diced pork tenderloin dry with paper towels. Place pork in a medium bowl. Season with salt, pepper, and half of the Malaysian-style curry spices. Stir to coat.
5. Heat 1-2 tbsp cooking oil in a large saute pan over medium-high heat. Add pork to hot pan. Cook 2-3 minutes or until pork is lightly browned, stirring occasionally. Transfer pork to a clean bowl.
6. Heat 2-3 tbsp cooking oil in a pan for pork over medium-high heat. Add broccoli, bell pepper, and cabbage to hot pan. Season with remaining curry spices, 0.5 tsp salt, and pinch of pepper. Cook 3-4 minutes until broccoli is softened.
7. Add yellow onions and ginger and 1 tbsp water. Cook 1-2 minutes until onions are translucent.
8. Transfer pork to pan with stir-fry. Cook 2-3 minutes until pork is fully cooked. Salt and pepper to taste.
9. Divide between bowls. Drizzle with spicy ginger-lime aioli to taste. Garnish with cashes. Enjoy!
This recipe serves two.
MACRO INFO:
680 Calories, 51g Fat, 15g Net Carbs, 37g Protein
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