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🍽️ Quick Pork and Pepper Pan with Lemon Zest

263 kcal · 30 min · 4 servings

Ingredients

• 600 g pork cutlets
• 2 red onions
• 1 large green bell pepper
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 organic lemon
• 1 piece lemongrass (approx. 3 cm)
• 5 g cornstarch (0.5 tsp)
• 2 tbsp light soy sauce
• 125 ml vegetable broth
• 1 tbsp peanut oil
• salt
• 1 pinch sugar
• pepper

Instructions

1. 1. Cut the pork into thin strips.
2. 2. Peel the onions and cut them into thin wedges.
3. 3. Gently separate the onion rings with your fingers.
4. 4. Wash the bell peppers thoroughly.
5. 5. Remove the core and seeds from the bell peppers.
6. 6. Cut the bell peppers into thin strips.
7. 7. Rinse the lemon under hot water.
8. 8. Dry the lemon with a kitchen towel.
9. 9. Finely grate the zest from half of the lemon.
10. 10. Squeeze the juice from the other half of the lemon.
11. 11. Rinse the lemongrass stalk.
12. 12. Remove the tough outer leaves from the lemongrass.
13. 13. Mince the lemongrass very finely.
14. 14. Whisk the cornstarch with the lemon juice.
15. 15. Fold the lemon zest into the cornstarch mixture.
16. 16. Stir the soy sauce into the mixture.
17. 17. Mix the vegetable broth into the sauce base.
18. 18. Heat the oil in a large frying pan.
19. 19. Fry the meat strips over high heat.
20. 20. Let the meat cook for about 4 minutes.
21. 21. Add the minced lemongrass to the pan.
22. 22. Add the onion rings to the pan.
23. 23. Add the pepper strips to the pan.
24. 24. Stir-fry the vegetables for 2 minutes.
25. 25. Pour the cornstarch mixture over the meat and vegetables.
26. 26. Let the sauce come to a brief boil.
27. 27. Season the pan with salt to taste.
28. 28. Add a pinch of sugar.
29. 29. Finish by seasoning with black pepper.

Nutrition per serving

• kcal: 263
• Protein: 37 g · Fett/Fat: 6 g · Carbs: 13 g