Ingredients
- 0.25 tsp Salt
- 1 large White onion
- 1 medium Red bell pepper
- 1 pat (1 inch sq, 1/2 inch high), Butter, unsalted
- 1 tsp Worcestershire sauce
- 1 tsp ground, Black pepper
- 12 clove , Garlic
- 200 g (13Cal/g), Bokchoi
- 200 ml Puremilk 200ml
- 240 g White Button
- 452 g Pork Tenderloin
Instructions
- Rinse the Bokchoi under cold water and chop it into bite-sized pieces.
- Peel and finely chop the White onion.
- Peel and mince the garlic cloves.
- Clean the White Button mushrooms by wiping them with a damp cloth and slice them.
- Slice the Pork Tenderloin into thin strips.
- Seed and dice the Red bell pepper.
- In a large pan, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until soft and fragrant, about 3 minutes.
- Increase the heat to medium-high and add the pork strips to the pan. Cook until browned on all sides, about 5 minutes.
- Add the sliced mushrooms and diced red bell pepper to the pan, cooking until they start to soften, about 4 minutes.
- Stir in the Worcestershire sauce, salt, and ground black pepper, cooking for another minute.
- Lower the heat to medium and pour in the Puremilk. Let the mixture simmer until the sauce slightly thickens, about 8 minutes.
- Add the chopped Bokchoi to the pan, cover, and let it steam until tender, about 4 minutes.
Nutrition Information
- Calories: 295
- Carbohydratecontent: 21
- Fibercontent: 4
- Sugarcontent: 10
- Sodiumcontent: 333
- Proteincontent: 38
- Fatcontent: 7
- Saturatedfatcontent: 4
- Monounsaturatedfatcontent: 2
- Polyunsaturatedfatcontent: 1
- Unsaturatedfatcontent: 3
- Transfatcontent: 0