Stir-fried Pork Neck with Shishito Peppers Rice Bowl

Name: Stir-fried Pork Neck with Shishito Peppers Rice Bowl
Total time: 30 min
Yield: 189 g
Ingredients: Thinly Sliced Pork Neck 77 g; Enoki Mushrooms 64 g; Shishito Peppers 20 g; Trusweet Allulose 8 g; Korean Red Pepper Powder 3 g; Low Sugar Oyster Sauce 7 g; Dark Soy Sauce 10 ml

Cook 30 min Difficulty EASY 264 kcal

#high protein #low carb

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Ingredients

Main ingredients

Thinly Sliced Pork Neck 77 g
Enoki Mushrooms 64 g
Shishito Peppers 20 g

Seasonings/Sauce

Trusweet Allulose 8 g
Korean Red Pepper Powder 3 g
Low Sugar Oyster Sauce 7 g
Dark Soy Sauce 10 ml

Nutrition summary

Carbohydrates 33.01 g 47%

Protein 19.09 g 27%

Fat 8.09 g 26%

Serving size 189g

Cooking steps

1

Slice the shishito peppers and onion into bite-sized pieces.
2

Cut the pork neck into bite-sized pieces.
3

Heat oil in a pan and stir-fry the pork neck.
4

When the pork is halfway cooked, add the onion and shishito peppers and stir-fry together.
5

Season with soy sauce, sugar, and minced garlic.
6

Serve the stir-fried ingredients over rice to finish.

Stir-fried Pork Neck with Shishito Peppers Rice Bowl

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