Lean Pork Tenderloin Stir-fry with Seasonal Vegetables and Brown Rice
A vibrant and flavorful stir-fry featuring lean pork tenderloin strips quickly cooked with seasonal leeks, carrots, and bell pepper, all coated in a savory ginger-garlic soy sauce, served alongside fluffy brown rice.
Ingredients
- Cooked Brown Rice160 g
- Carrots50 g
- Bell Pepper50 g
- Garlic5 g
- Bell Pepper50 g
- Olive Oil10 ml
- Sesame Oil2.5 ml
- Salt1 pinch
- Black Pepper1 pinch
- Pork Tenderloin160 g
- Leeks75 g
- Ginger5 g
- Soy Sauce15 ml
- Lactose-Free Protein Powder15 g
Instructions
- 1Step 1
If using uncooked brown rice, prepare it in advance (e.g., batch cook or use quick-cook variety).
- 2Step 2
Slice the pork tenderloin into thin strips (2 minutes). Season with a pinch of salt and black pepper.
- 3Step 3
Wash and thinly slice the leeks, carrots, and bell pepper (3 minutes). Mince the garlic and ginger (1 minute).
- 4Step 4
Heat 20 milliliters of olive oil in a large wok or skillet over high heat (1 minute). Add the pork strips and stir-fry until browned and cooked through, about 3 minutes (3 minutes). Remove pork from the pan and set aside.
- 5Step 5
Add the sliced leeks, carrots, and bell pepper to the same pan. Stir-fry for 2 minutes until slightly tender-crisp (2 minutes).
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