Southwestern Pork and Pepper Stir-Fry
This simple, spicy stir-fry is good served over hot rice or rolled up in a flour tortilla.
1/2 pound boneless pork stir-fry strips (loin, fresh pork leg or tenderloin)
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
2 teaspoons vegetable oil
1/2 medium onion, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
- Toss pork strips with chili powder and cumin to coat evenly.
- In large nonstick skillet heat oil over high heat, stir-fry pork strips until nicely browned, about 4 to 6 minutes.
- Add onion and peppers to pan, cook and stir until onion is tender, about 3 to 4 minutes more.
Makes 6 servings.
Recipe and photograph provided courtesy of National Pork Board.