Name: Pork Stir-Fry with Brussels Sprouts and Peanuts
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 Portionen
Ingredients: Pork; to taste Cornflour; to taste Soy sauce; to taste Vinegar; to taste Sugar; to taste Rice wine; to taste Water; to taste Oil; Peanuts; to taste Brussels sprouts; Ginger; Garlic; Chilli; to taste Sesame oil; Rice

Cook Time

35 min

Servings

Difficulty

Easy

Prep Time

25 Min

This Thermomix® recipe for Pork Stir-Fry with Brussels Sprouts and Peanuts is ready in 35 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This pork stir-fry with Brussels sprouts and peanuts is a quick and flavorful weeknight meal. The pork is tender and coated in a savory sauce, while the Brussels sprouts add a delightful crunch. I love how the toasted peanuts add a nutty flavor and satisfying texture to the dish. It's a great way to get your veggies in and enjoy a delicious, balanced meal. Serve it with rice for a complete and satisfying dinner. This recipe is perfect for those busy evenings when you want something tasty and easy to prepare.

Ingredients (15 ingredients)

Pork
to taste Cornflour
to taste Soy sauce
to taste Vinegar
to taste Sugar
to taste Rice wine
to taste Water
to taste Oil
Peanuts
to taste Brussels sprouts
Ginger
Garlic
Chilli
to taste Sesame oil
Rice

Preparation (4 steps)

Prepare the pork

Trim any silvery sinew from the pork, then slice the meat into thin medallions. Mix the cornflour with 2 tbsp of the soy sauce, add the pork and toss to coat. Set aside for 5 mins. Stir together the rest of the soy sauce, the vinegar, sugar, rice wine and 2 tbsp water. Let the sugar dissolve.

Toast the peanuts

Heat 1 tsp oil in a wok or frying pan. Fry the peanuts for 1-2 mins, stirring often, until toasted and golden, then set aside in a dish.

Stir-fry the pork

Add 1 tbsp oil to the pan, and stir-fry the pork for 3-4 mins until golden but not completely cooked through. Set aside.

Sauté ginger, garlic and chili

Wipe out the pan if needed, then add another 1 tbsp oil and stir-fry the brussels sprouts over a high heat for 5 mins, adding 1 tbsp water at the end to provide a shot of steam. They should be bright green and just tender, but not soft. If the pan seems dry, add another 1 tsp oil, then tip in the ginger, garlic and chili. Sizzle for 1 min, then add the sauce, pork and any resting juices. Simmer for a few mins until the sauce thickens and the pork is cooked through. Scatter with the nuts, drizzle over the sesame oil and serve with rice.