Sunday, August 1, 2010

Chili Pepper Pork with Seasonal Vegetables

Round up a few seasonal veggies and toss them together in a quick stir fry to make this dish complete.

  • 1/2 lb. pork loin, cubed
  • 1/2 c. flour
  • 1 t. red pepper flakes
  • 1 small can diced tomatoes in sauce (or fresh if available, with added tomato sauce)
  • Small handful asparagus, cleaned and quartered
  • 1 round zucchini, cut into large pieces
  • 1 red bell pepper, cut into large pieces
  1. Dredge the cubed pork through the flour and pepper to taste.
  2. Sauté the pork in a pan with a bit of extra virgin olive oil and cook through.
  3. Add the tomatoes to the pork and reduce heat to simmer.
  4. In a wok or another pan, toss the vegetables with a bit of oil and a smattering of black pepper and red pepper flakes, salting to taste.
  5. Remove the veggies from the pan when they reach their desired tenderness (I prefer mine to have some crunch to them so I sauté them for five minutes or so).
  6. Remove the pork and veggies from their respective pans and serve over rice.


  1. Sweet. Something to help use up my zucchini from my garden. It's coming in faster than I can eat it.

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