Tricolor Pepper Pork Ramen
Since buying Ellie Krieger's So Easy: Luscious Healthy Recipes for Every Meal of the Week, I try my best to plan my family's meals with her recipes. This week, I'm submitting her tricolor pepper recipe to IHCC: Bowled Over and Kitchen Flavours: Cookbook Countdown #2. :)
Recipe adapted from Ellie's 'Tricolor Pepper Steak' or here.
2 tablespoons vegetable oil
200g pork loin, thinly sliced
1 small red bell pepper, cut into strips
1 small yellow bell pepper, cut into strips
1 small green bell pepper, cut into strips
1 medium yellow onion, sliced into half moons
1/2 cup water
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1 teaspoon cornstarch, dissolved in 2 tablespoons water
2 cups cooked organic multigrain ramen (photo of uncooked noodles below)
1. Heat up oil over medium-high heat in a frying pan. Add sliced pork and cook, stirring occasionally for 5 minutes until the meat slices are no longer pink.
2. Add assorted bell pepper strips and onions and cook, stirring occasionally for 5 minutes until the pepper strips are softened and the onions are translucent.
3. Add water, soy sauce, and oyster sauce. Bring to a boil, then reduce heat to low-medium and let everything simmer for about 5 minutes.
4. Stir in the dissolved cornstarch and cook until the mixture thickens, about 2 minutes. Add in cooked ramen and toss until well coated. Serve.
|Traffic light bell pepper strips brighten up my ramen bowl.|
|A delicious bowl of ramen for dinner.|
I'm also linking this post with Cookbook Countdown #2 hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray.