Yield: 4 servings
|400 grams||Pork fillet|
|2 teaspoons||Sesame oil|
|1 \N||Yellow capsicum|
|1 \N||Red capsicum|
|1 \N||Medium-sized leek|
|1 \N||Fresh or dried chilli chopped minus seeds; (or 2 tsp minced|
|\N \N||;, chilli)|
|1 tablespoon||Canola or peanut oil|
|2 teaspoons||Lemon juice|
|1 \N||Strip lemon rind|
|1 teaspoon||Tomato paste|
|2 tablespoons||Chicken stock|
|1 tablespoon||Peanut butter|
|\N \N||Roasted peanuts for garnish|
|\N \N||Chopped coriander or basil leaves|
Finely slice the pork, stir with the sesame oil and allow to marinate for a few minutes, while the rest of the dish is being prepared.
Cut flesh of capsicums into thin strips*.
Slice leek into thin rings.
Have all other ingredients standing by because once cooking begins you shouldn't need to leave the stove.
In a frying pan or wok over high heat put half the oil and quickly stir fry the pork strips, a few at a time until they just change colour then remove to a warm place. Continue until all pork is cooked.
Stir fry capsicum strips for a minute or so, reserving some for garnish.
Remove from pan.
Cook leek for a minute or so, adding a little more oil if it starts to stick.
Now, with the leek still in the pan, add chilli, lemon juice, tomato paste, lemon rind, stock and peanut butter. Mix well.
Add pork and capsicum, reduce heat and allow to simmer for a couple of minutes to allow pork to finish cooking.
Serve with rice and garnish with strips of capsicum, peanuts and chopped fresh basil or coriander leaves.
*Note: If your knives are blunt, cut capsicum strips from the inside out.
Leftover potential: May be eaten cold as an acceptable salad.
Converted by MC_Buster.
Per serving: 47 Calories (kcal); 4g Total Fat; (78% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 97mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.