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Le Chaudron recipe
Sauté de porc maigre aux poivrons
Lean pork and bell pepper stir-fry
⏱ 30 minServes 4Easy290 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 g (18 oz)pork tenderloin
2red bell peppers
1green bell pepper
1onion
3 tbspsoy sauce
2 clovesgarlic
1 tbspolive oil
1 tsppaprika
- 500 g (18 oz) pork tenderloin
- 2 red bell peppers
- 1 green bell pepper
- 1 onion
- 3 tbsp soy sauce
- 2 cloves garlic
- 1 tbsp olive oil
- 1 tsp paprika
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut the tenderloin into thin strips, and slice the bell peppers and onion evenly.
- Heat the olive oil in the wok over high heat and sear the pork strips 3 min, stirring briskly.
- Remove and set aside the meat, then stir-fry the peppers and onion in the same wok for a few minutes.
- Add the crushed garlic and paprika, return the pork to the wok and mix well.
- Pour in the soy sauce and stir-fry over high heat to coat.
- Cook 2 more min, keeping the peppers slightly crisp, then serve hot right away.
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