Black Pepper Pork Stir Fry
This is a simple stir fry dish you can cook up on any days of the week. It is kidney-friendly and totally family-friendly!
P.S. all of the vegetables used in this recipe are lower in potassium content that people who need to watch their potassium intake can savor this delicious dish too! 🙂
<INGREDIENTS> serve ~6
1 celery heart, sliced
1 white onion, sliced
2 green onions, sliced
2 cups bean sprouts
2 cloves of garlic, chopped
1 lb pork loin, chopped into about 1-inch chunks
1 tablespoon black pepper
2 tablespoons low sodium soy sauce
2-3 tablespoons olive oil (use refined, not extra virgin due to low smoke point in extra virgin olive oil)
a pinch of sea salt
<DIRECTIONS>
1. In a large bowl, mix the chopped pork loin with 1 tablespoon of low sodium soy sauce, 1/2 tablespoon of black pepper and a pinch of sea salt. Let stand for 15 minutes. Meanwhile, slice up all of the vegetables.
2. Heat a large sauté pan over medium to high heat, add 2-3 tablespoons of olive oil and swirl to coat the pan. Add chopped garlic and sauté until garlic is slightly browned.
3. Add sliced celery and onion into the pan, stir and sauté for about 30 seconds over medium to high heat. Then add chopped pork loin into the pan and stir for about 1 minute. Add in the remaining 1 tablespoon of low sodium soy sauce and 1/2 tablespoon of black pepper, then stir everything until evenly distributed, cover with a lid and cook for about 3-4 minutes over medium to high heat.
4. Uncover the sauté pan, add in bean sprouts, stirring and cooking for about 2 minutes or until the bean sprouts are tender.
5. Add sliced green onion into the pan, stir and cook, for about 1 minute.
6. Serve the black pepper pork stir fry over rice or noodles and garnish with additional sliced fresh green onion if desired.
Happy Eating! 🙂
If you make this recipe, take a picture and tag @lifeissweetwithem and hashtag it #lifeissweetwithem on Instagram, I’d love to see your creation!
Looks delicious!
Thank you!