Pork Stir-Fried with Banana Chilies
Pork with Banana Chilies
This is an extremely light stir-fry that can be served along side hotter curries or stir-fries to balance out a meal. You can use Anaheim or fresh Pepperoncini chilies in place of Banana chili.
Ingredients
Servings: 4
| 1/4 | lb sliced thin | Pork tenderloin |
| 3 | pepper Sliced in thin strips | Banana Chilies |
| 1 | tbsp chopped | Shallots |
| 1/2 | large thinly sliced | Onions |
| 1 | tsp chopped | Garlic |
| 1 | tsp unpacked | Brown sugar |
| 2 | tbsp | Vegetable oil |
Preparation
- Heat a wok (or skillet) over high heat. Add the oil and sauté the shallots and garlic until brown.
- Add the pork and stir-fry. Season with the palm sugar (add a little fish sauce if you want it saltier), then add the banana chili and continue stir-frying. When the chili begins to wilt slightly, add the onion and stir-fry until it is done.
Nutrition FactsServings Per Recipe 4 |
|
|---|---|
| Amount Per Serving | |
| Calories 117 | Calories from Fat 67 |
| Total Fat 7g | 11% |
| Saturated 1g | 4% |
| Cholesterol 18mg | 6% |
| Total Carbohydrate 6g | 2% |
| Dietary Fiber 1g | 4% |
| Sugars 3g | |
| Protein 7g | |