This is another simple and easy yet tasty dish that takes only about 30 minutes to make. We make this when we want something to balance our usually meat-laden menu, as it is made up of our favorite vegetables. We also love it because the different textures of the ingredients make for an interesting eating experience.

You could easily substitute your favorite veggies for the vegetables I use in this recipe. I have, on occassion, thrown in half a cup of sliced mushrooms or cauliflowers for variety.

I’ve tweaked the recipe a bit to suit my taste as well as the hubby’s, but credit for the original recipe goes to my friend Kristia, a wonderful cook and proud mom to Trey, the adorable cutie who greeted visitors to my blog on New Year’s Day.

Prep time: 10 minutes
Cooking time: 20 minutes
Servings: 3 - 4

INGREDIENTS

225 g (1/2 lb) lean pork tenderloin, cut into 1/4-inch strips
2 tablespoons soy sauce
2 tablespoons white vinegar
1 tablespoon cooking oil
1/4 cup water
2 cloves garlic, minced
1 medium onion, cut into wedges
2 cups brocolli flowerettes
1 cup carrots, peeled and sliced into 1/4-inch coins
1 cup snow peas, ends trimmed
1 red bell pepper, cut into triangles
2 teaspoons brown sugar
1 teaspoon sesame oil

DIRECTIONS

1. Mix the soy sauce and vinegar, and marinate the pork in this mixture. Let stand for approximately 10 minutes.
2. While the pork is marinating, heat a medium frying pan or small wok to medium heat, and prepare vegetables.
3. Add oil to wok. Heat for approximately 3 minutes or until oil is hot but not smoking.
4. Add the pork, and stir-fry for approximately 3 - 5 minutes, until pork is no longer pink.
5. Remove pork with a slotted spoon or turner. Set aside. Keep the remaining oil and juices in the wok to cook the other ingredients with.
6. Saute the garlic and onion for 1 minute.
7. Add the brocolli and water. Stir for 1 minute, then cover for 3 minutes to steam the brocolli.
7. Add the carrots, snow peas, and bell pepper. Stir occassionally for another 5 minutes.
8. Return the cooked pork to the wok.
8 Add the sugar and the sesame oil, and stir-fry for another 2 minutes. Add a dash or two of soy sauce to taste, if desired.
9. Serve hot.

FOOTNOTES:

- To make prep time even faster, I use pre-cut packaged carrots when available
- You can substitute chicken broth for the water for a more savoury taste, but if you do so, you may have to decrease the amount of soy sauce you use so as not to make the dish too salty
- You can serve this dish over steamed white or brown rice. (For packaged rice, follow instructions on package)

Enjoy!

Posted under Food and Dining