Pork Strips with Bell Pepper, Corn and Peas
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pork (sliced)
- 4 tablespoon oil, e.g., sunflower oil
- 2 onions)
- 2 large bell peppers, red
- 1 cup peas, frozen
- 0.5 can ½ corn kernels
- 1 cup cream
- 0.5 ½ cup water (cream cup)
- 10 cm tomato paste, from the tube
- 0.5 teaspoon ½ mustard, medium hot
- salt
- Black pepper
Print Recipe
Pin Recipe Instructions
- Cook the peas, not defrosted, in a little boiling water that has been seasoned with salt and a little pepper, for about 10 minutes and drain into a sieve. Drain the corn and drain well.
- Meanwhile, peel and halve the onions and cut the halves into slices. Wash the peppers, quarter lengthways and remove the seeds. Then cut the pepper quarters into strips from the short side.
- Put the meat in the hot oil and stir-fry vigorously for 5 minutes. Only then salt and pepper well and add the onions. Now reduce the heat a little. Fry for 3 minutes, stirring, then add the pepper strips and fry for another 5 minutes. Season with salt and pepper.
- Pour corn and peas into the pan. Add the cream, water, mustard and tomato paste. Bring to the boil while stirring and season with salt and pepper.
- White rice goes well with it.
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