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Stir-fried pork, chickpeas, pickled ginger and roasted pepper sauce |

Pork, Garnishes

A pork and vegetable stir-fry served in a savory sauce made with roasted red bell pepper.

Note

For this recipe, use canned chickpeas.

Ingredients

Recipe for 4 servings

Stir-fry

400 Gr

Pork tenderloin

150 Gr

Frozen corn

30 Gr

Japanese pickled ginger

200 Gr

Chickpeas

150 Gr

Onion

Sauce

400 Gr

Red pepper

3 Clove(s)

Garlic

Preparation time: 30 min

Setting up

Finely chop the onion.

Place the peppers on an ovenproof tray and brush generously with olive oil, salt and pepper. Bake for 15-20 minutes at 400°F. Leave to cool, then remove the skin and the middle part. Blend with garlic cloves.

Trim and cut the pork into strips.

Chop the pickled ginger.
Pork

In a large frying pan, brown the pork strips over high heat, adding the corn and onions.

Once the meat is cooked, add the chickpeas, ginger and roasted bell pepper sauce.