Creamy Pork stir-fry with Okra
Pane-Bistecca
A creamy pork stir-fry with okra is very easy to make. I also made some kale chips to go with it, as my hubby loves them.
I think a stir-fry is always a good idea. You can use up any leftover vegetables you have in the fridge. But what I always add are garlic and onions – I always have plenty of those in the fridge. I usually use red onions, as they contain antioxidants and quercetin, and provide vitamins and minerals such as potassium. They’re also not quite as sharp as white onions.
This time I also had a red pepper, which is rich in vitamin C and high in fiber. I also had some mushrooms; these always go very well in a stir-fry, and they contain only about 22 calories per 100 g yet are still packed with nutrients. They provide B vitamins, selenium, potassium, phosphorus and copper. These nutrients support energy production, immune function and general health.
I think a stir-fry is always a good idea. You can use up any leftover vegetables you have in the fridge. But what I always add are garlic and onions – I always have plenty of those in the fridge. I usually use red onions, as they contain antioxidants and quercetin, and provide vitamins and minerals such as potassium. They’re also not quite as sharp as white onions.
This time I also had a red pepper, which is rich in vitamin C and high in fiber. I also had some mushrooms; these always go very well in a stir-fry, and they contain only about 22 calories per 100 g yet are still packed with nutrients. They provide B vitamins, selenium, potassium, phosphorus and copper. These nutrients support energy production, immune function and general health.
Ingredients/h4>
500 g sliced Pork
1 red Onion, chopped
4 Garlic cloves, chopped
1 small red Bell Pepper, finely chopped
100 g Mushrooms, chopped
50 ml White Wine
100 ml Broth
50 ml Cream
200 g Okra
300 g Kale
Salt and Pepper
Chili
Paprika
Rosemary
Olive Oil
500 g sliced Pork
1 red Onion, chopped
4 Garlic cloves, chopped
1 small red Bell Pepper, finely chopped
100 g Mushrooms, chopped
50 ml White Wine
100 ml Broth
50 ml Cream
200 g Okra
300 g Kale
Salt and Pepper
Chili
Paprika
Rosemary
Olive Oil
Instructions
1
Step 1
Place a little olive oil in a bowl, along with salt, pepper and paprika. Wash and dry the okra, trim off the tops and tails, and halve lengthways. Add to the bowl and marinate in the oil mixture.
2
Step 2
Place the marinated okra on a baking tray and roast in the oven at 180°C for 30 minutes.
3
Step 3
For the meat, fry the onion, garlic and bell pepper in a little olive oil.
4
Step 4
Add the meat and season. Brown well, then deglaze with the white wine.
5
Step 5
Add the mushrooms and simmer for 10 minutes, then top up with broth. Finally, add the cream and thicken with cornstarch if necessary.
6
Step 6
Meanwhile, tear the kale into small pieces and place on a baking tray. Season with salt and pepper and drizzle with a little olive oil. Roast in the oven at 180°C for 15 minutes.
Notes
I still had some mashed potatoes left, so we had Potato Patties dazu.
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