Pork Tenderloin with Sauteed Bell Peppers
With some black pepper for a slight punch
20 minutes
242kcal
0.6g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
-
Cut the pork into thin 7 mm (1/4 in.) cubes, and coat with the sake and starch.
-
Remove the stem and seeds from the bell peppers and cut into thin slices. Heat the salad oil in a frying pan over medium heat and saute (1). Once the color changes, add (2) and saute together. Season with (A), then add vinegar in the end and quickly stir-fry together.
Cooking Basics
Bell peppers - removing seeds
Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.
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