Published Feb 1st
Prep 30m Cook 20m Additional - Ready In 50m
Servings 2 servings Calories 423.3

This is my own recipe that I have done many times and everyone that has tried it seems to love the many flavors that it delivers. Pork is thinly sliced and stir-fried with bell peppers, celery, and Brussels sprouts. As you are using all fresh herbs there is no need to season with salt or pepper as this will take from the natural flavors.

Recipe Ingredients

  • 2 tablespoons olive oil
  • ½ pound pork loin, sliced and cut into thin strips
  • ½ red bell pepper, chopped
  • ½ yellow bell pepper, chopped
  • ½ green bell pepper, chopped
  • 1 carrot, peeled and chopped
  • 5 Brussels sprouts, trimmed and chopped
  • 4 cloves garlic, minced
  • ¼ cup white onion, chopped
  • 4 sprigs Italian flat leaf parsley, chopped
  • 3 stalks celery, chopped
  • 2 (1/2 inch) pieces fresh ginger root, finely chopped
  • ½ (8 ounce) can water chestnuts, drained and chopped
  • 2 sprigs fresh mint, chopped

Cooking Directions

  1. 1 Heat olive oil in a large skillet over medium-high heat. Add pork strips, and fry until almost browned. Add red, yellow, and green bell peppers, carrot, and Brussels sprouts, and toss to coat with oil. Pour in enough water to coat the bottom of the pan, and cook stirring constantly, until the peppers begin to soften, about 5 minutes.
  2. 2 Reduce the heat to medium, and stir in garlic, onion, parsley, and celery. Simmer for 5 to 7 minutes, add ginger, simmer for a few more minutes, then stir in water chestnuts and mint. Simmer for 2 to 3 more minutes to blend flavors. When done, serve and enjoy. Your tastebuds will love you for this treat!

Nutrition Facts

  • Calories 423.3
  • Carbohydrate 30.1 g
  • Cholesterol 55.1 mg
  • Fat 24.4 g
  • Fiber 8.8 g
  • Protein 24.3 g
  • Saturated Fat 5.7 g
  • Sodium 151.7 mg
  • Sugar 9.3 g


  1. Good texture but needed soy sauce.
  2. Delicious! A likely an amazing cold and flu busting recipe. It s packed with healthy ingredients that tastes amazing to boot! The ginger packs a nice punch. We added a touch of coco aminos on the finished product as well as served on a bed of emerald rice. But it was still really good solo. - Read more ...
  3. Wasn't exactly what I expected.. but it was good and healthy. I tripled the recipe (big family). Marinated the pork several hours prior to cooking in an OJ/soy sauce/ ghost pepper salsa mix.(very little ghost pepper goes a very long way). Cooked the pork in a fry pan and cooked down the veggies in a - Read more ...
  4. This is the best recipe. I add in sour cream towards the end but it is incredible without it. I make 2 new recipes each Sunday for lunches throughout the week for hubby and I and my husband has asked for this MANY times. UPDATE 1/4/16: I'm still making this years later. We now have - Read more ...
  5. My family loved this dish...with a few adjustments: I removed pork after cooking it no room for everything in 1 pan & added it back in @ the end. Never needed to add water only a little chick broth at the end with a few shakes of soy sauce; otherwise too bland. I put it - Read more ...
  6. This was just ok. I enjoyed it but the hubby felt it was bland. It needs seasonings and maybe a contrast taste such as pineapple or go with some spice and add jalapeño. Definitely needs something. Be creative it's a good base for a dish.
  7. I made this nearly two years ago and forgot to review it. I thought the recipe would have a much better flavor with soy sauce so I steadily mixed that in a few times throughout the cooking time. I left out the mint ginger root and the whole garlic cloves but I got some minced - Read more ...

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more