Recipe by MYWIFESCOOK
"This is my own recipe that I have done many times and everyone that has tried it seems to love the many flavors that it delivers. Pork is thinly sliced and stir-fried with bell peppers, celery, and Brussels sprouts. As you are using all fresh herbs there is no need to season with salt or pepper as this will take from the natural flavors."
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pork loin, sliced and cut into thin strips
red bell pepper, chopped
yellow bell pepper, chopped
green bell pepper, chopped
carrot, peeled and chopped
Brussels sprouts, trimmed and chopped
white onion, chopped
Italian flat leaf parsley, chopped
2 (1/2 inch) pieces
fresh ginger root, finely chopped
1/2 (8 ounce) can
water chestnuts, drained and chopped
fresh mint, chopped
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.
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.
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.
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 ??
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 220
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