Description
A flavorful and easy-to-make Dry Curry Pork Stir-fry that combines tender pork with vibrant vegetables and aromatic spices.
Ingredients
- 1 pound pork tenderloin, thinly sliced
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup snap peas
- 1/4 cup soy sauce
- 2 green onions, chopped
- Cooked rice, for serving
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the sliced pork tenderloin and cook until browned, about 3-4 minutes. Remove the pork from the skillet and set aside.
- In the same skillet, add the sliced onion and bell pepper. Stir-fry for about 3 minutes until they start to soften.
- Add the minced garlic and ginger, cooking for an additional minute until fragrant.
- Stir in the curry powder, turmeric, cumin, salt, and black pepper. Cook for 1 minute to toast the spices.
- Return the cooked pork to the skillet and add the snap peas and soy sauce. Stir-fry for another 2-3 minutes until everything is heated through and the snap peas are tender-crisp.
- Remove from heat and sprinkle with chopped green onions. Serve over cooked rice.
Notes
- For a spicier version, add a teaspoon of red pepper flakes or a diced jalapeño.
- You can substitute the pork with chicken or tofu for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg