Stir-fried pork tenderloin and mixed vegetables 里脊片炒雜菜

Are you a meat-eater? Are you eating enough vegetables a day? Is your daily consumption coming from a variety of vegetables?

I believe a lot of us, including myself are not eating the recommended 5 servings of vegetables and fruits a day. How could we achieve this then? Besides making salads, we could stir-fry different types of vegetables, Asian style. I am going to cook this dish very often, not only because of its health benefits, it's also one easy dish to make.

This dish is so flexible, you could use any vegetables of your choice. Some other ingredients I could think of include mushrooms, cauliflowers, baby corns, bamboo shoots, snow peas, asparagus, zucchini, french beans, etc. The combination is endless. You could omit the meat and have it an all-vegetable stir-fry.

Ingredients
Pork tenderloin, marinated with soy sauce & corn flour
1 small carrot
1 red capsicum
1 head brocolli
50g sugar snap peas
2 cloves garlic, finely chopped
1 small onion, cut into wedges
1 stalk scallion, cut into 2-inch lengths
2 tbsp rice wine
1 tbsp soy sauce/Teriyaki sauce
Salt to taste

Method
Heat oil in wok and sauté scallion till fragrant. Add pork slices and stir-fry briefly. Add some rice wine. Once pork is cooked, remove and set aside.

Blanch broccolli and snap peas in boiling water for a minute. Remove and set aside.

Heat oil in wok again, sauté garlic and onion till fragrant. Toss in all vegetables and stir fry for about 3 to 5 minutes. Add rice wine and soy sauce/Teriyaki sauce, and return pork to wok. Stir and mix all ingredients well.

Dish and serve.