2 tablespoons olive oil1/2 pound pork loin, sliced and cut into thin strips1/2 red bell pepper, chopped1/2 yellow bell pepper, chopped1/2 green bell pepper, chopped1 carrot, peeled and chopped5 Brussels sprouts, trimmed and chopped4 cloves garlic, minced1/4 cup white onion, chopped4 sprigs Italian flat leaf parsley, chopped3 stalks celery, chopped2 (1/2 inch) pieces fresh ginger root, finely chopped1/2 (8 ounce) can water chestnuts, drained and chopped2 sprigs fresh mint, choppedHeat olive oil in a large skillet over medium-high heat. Add pork strips, and fry until almost browned. Add red, yellow, and green bell peppers, carrot, and Brussels sprouts, and toss to coat with oil. Pour in enough water to coat the bottom of the pan, and cook stirring constantly, until the peppers begin to soften, about 5 minutes. Reduce the heat to medium, and stir in garlic, onion, parsley, and celery. Simmer for 5 to 7 minutes, add ginger, simmer for a few more minutes, then stir in water chestnuts and mint. Simmer for 2 to 3 more minutes to blend flavors. When done, serve and enjoy. Your tastebuds will love you for this treat!
Amount Per Serving Calories: 423 | Total Fat: 24.4g | Cholesterol: 55mg Powered by ESHA Nutrient Database
Servings Per Recipe: 2
Amount Per Serving
Calories: 423
Total Fat: 24.4g
Cholesterol: 55mg
Sodium: 155mg
Total Carbs: 30.4g
Dietary Fiber: 9g
Protein: 24.4g
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