1 tbsp. canola oil
½ red bell pepper, cored, seeded and cut into ½-inch thick strips
1 onion, peeled and chopped
3 cloves garlic, peeled and minced
2 lb pork sirloin, cut into 1-inch cubes
1 tbsp. fish sauce
1 cup tomato sauce
1½ cup water
1 bay leaf
1 cup frozen sweet peas, thawed
salt, to taste
pepper, to taste
In a wide pan over medium heat, heat oil. Add bell peppers and cook for about 30 to 40 seconds. Remove from pan and set aside.
In the pan, add onions and garlic and cook until softened.
Add pork and cook for about 4 to 5 minutes or until lightly browned.
Add fish and sauce and cook for about 1 minute.
Add tomato sauce, water, and bay leaf. Bring to a boil.
Lower heat, cover and continue to cook for about 20 to 30 minutes or until pork is fork-tender and sauce is reduced.
Add sweet peas and bell peppers cook for about 2 to 3 minutes or until heated through. Season with salt and pepper to taste.
Add bell peppers and cook for another 1 to 2 minutes or until tender yet crisp. Serve hot.
Sugar: 7g
:
Calcium: 44mg
Calories: 353kcal
Carbohydrates: 13g
Cholesterol: 141mg
Fat: 8g
Fiber: 4g
Iron: 3mg
Monounsaturated Fat: 4g
Polyunsaturated Fat: 2g
Potassium: 1287mg
Protein: 55g
Saturated Fat: 2g
Sodium: 733mg
Trans Fat: 1g
Vitamin A: 1011IU
Vitamin C: 41mg
