Stir-fries are among the best options for busy weeknight dinners, and this 30-minute one is no exception. Pork tenderloin, red bell pepper, baby corn, and sugar snap peas all cook quickly, with the vegetables retaining a bit of bite, while bottled oyster sauce ties everything together and cashews provide welcome crunch. Look for Thai basil at Asian food markets and many supermarkets, or use regular basil for equally delicious results.
- 1 red bell pepper
- 150 grams baby corn
- 150 grams peas (sugarsnap)
- 600 grams pork tenderloin
- 1 tablespoon sesame oil
- thai basil leaves (Asian grocery store)
- 3 tablespoons oyster sauce (Asian groceries)
- 40 grams cashews
- Peel the red pepper by removing the skin and seeds, dice and set aside.
- Cut the baby corn in half lenghtwise.
- In a medium saucepan, cook pepper and baby corn in salted boiling water for 2 minutes.
- Add the sugarsnap peas and cook for 1 minute more. Drain.
- Cut your tenderloin into thin slices.
- In a frying pan, heat the sesame oil.
- Add the meat slices and quickly saute over high heat.
- When they are browned, add the bell peppers, and cook for 3 to 4 minutes stirring constantly.
- Add peas and baby corn, Thai basil leaves, then the oyster sauce, stir with a wooden spoon until the sauce coats the meat and vegetables.
- If the sauce is too thick, add a little water.
- Add brasilian nuts.
- Serve with white rice.
PER SERVING *
|Calories320Calories from Fat130|
|% DAILY VALUE*|
|Calories from Fat130|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.