Prep 15 mins
Cook 25 mins
This dish is an adaption of one a friend made for us many years ago. She used Accent, and while it did bump up the flavour I gave up MSG. Adding the peppers in 2 lots, give the dish a nice texture. We serve it over white rice, with tomato wedges.
- 1 lb ground lean pork
- 1 medium onion, halved and thinly sliced
- 1 -2 carrot, cut into 2-inch matchstick pieces (about 2 cups)
- 1⁄4 cup Worcestershire sauce
- 1⁄4 cup soy sauce
- 1⁄2 cup water
- 1 -2 green pepper, quartered and thinly sliced (about 2 cups)
- black pepper
- 2 tomatoes, cut into wedges
- In a non stick pan, over medium high heat, cook pork with onions and carrots until the pork is no longer pink. Drain off any fat.
- Add in the soy, worchestershire and water and 1/2 of the green peppers. Cover and reduce heat to medium low. Simmer for 10 minutes.
- Remove cover and add remaining peppers and season with black pepper. Stir and continue cooking until most of the liquid is evaporated, about another 10 minutes.
Good and easy to prepare!