RCI-ND.005.0064.001

Italian Pork Stir-fry

Be sure to cut vegetables into similar sized pieces for even cooking. Don't overload your wok or skillet. Cook in small batches, if necessary, to ensure you stir fry rather than stew.

vegetarian
Prep35 min
Cook12 min
Total47 min
Servings4
Difficultyadvanced

Ingredients

Method

1
Prepare all vegetables: chop the onion, green pepper, red pepper, celery, and carrot into uniform pieces; peel and dice the eggplant into small squares; mince the garlic; chop the spinach and basil.
2
Heat 1 teaspoon of extra virgin olive oil in a large skillet or wok over medium-high heat until shimmering.
2 minutes
3
Add the pork loin strips to the hot skillet and cook for 4-5 minutes, stirring occasionally, until the exterior is lightly browned but the meat remains tender. Transfer to a clean plate.
4
Add the remaining 2 teaspoons of olive oil to the skillet and reduce heat to medium. Add the onion, green pepper, red pepper, celery, and carrot; stir-fry for 5-6 minutes until the vegetables begin to soften.
5
Add the diced eggplant and minced garlic to the pan, stirring constantly for 2 minutes until fragrant.
2 minutes
6
Sprinkle the Italian seasoning, fennel seed, red chili flakes, and sea salt over the vegetables and stir to distribute evenly for 30 seconds.
7
Add the chopped tomatoes and tomato juice or vegetable broth to the skillet, stirring well to combine. Return the cooked pork to the pan.
1 minutes
8
Simmer the mixture for 4-5 minutes, stirring occasionally, until the sauce reduces slightly and the vegetables are tender-crisp.
5 minutes
9
Fold in the cooked pasta shapes and chopped spinach, stirring gently until the spinach wilts and the pasta is heated through, about 2 minutes.
2 minutes
10
Remove from heat and stir in the fresh chopped basil, adjusting sea salt to taste before serving.

What Makes This Variant Distinct

  • Original variant

Cuisines