Illustration of the steps for stir-frying lentils and meat

When I have nothing to do at home, I especially like to eat stir-fried meat with soybean sauce, sweet pepper, lentils and green beans. It is delicious. Today I will share with you how to make it:

Ingredients for stir-fried pork with soy sauce, bell pepper and lentils

Lentils, pork, sweet green peppers, soybean paste, ginger, garlic, light soy sauce, salt, chicken stock, and cooking oil.

Stir-fried pork with soy sauce, bell pepper and lentils Method/Steps

Remove the old threads at both ends and sides of the lentils.

The appearance of lentils after removing the two ends and old threads

Wash the lentils and cut into strips; cut the pork into strips, add appropriate amount of starch and light soy sauce and marinate for 10 minutes.

Wash, deseed and shred the sweet green pepper; mince the ginger and garlic.

Heat the pan and oil, add the minced garlic and stir-fry until fragrant, then add the shredded lentils, add appropriate amount of salt and stir-fry, add appropriate amount of water, cover the pot and simmer on medium heat for 5 minutes, serve and set aside.

Wash the pot, heat the pot and oil, add minced garlic and ginger and stir-fry until fragrant, then add the marinated pork and stir-fry until it changes color.

Add the sweet green pepper and stir-fry until fragrant, then add appropriate amount of light soy sauce and salt and stir-fry.

Pour the fried shredded lentils into the wok and stir-fry together with the shredded pork and green pepper.

Add one and a half spoons of soybean paste, continue to stir-fry for 30 seconds, add appropriate amount of chicken essence, stir well and serve. The cooked lentils have a light bean fragrance...

Precautions

[Nutritional value]:

Lentils: Lentils are rich in nutrients, including protein, fat, carbohydrates, calcium, phosphorus, iron, dietary fiber, provitamin A, vitamin B1, vitamin B2, vitamin C, pantothenic acid, cyanogenic glycosides, tyrosinase, etc. They have the effects of strengthening the spleen, invigorating qi, eliminating dampness, and relieving heat.

【Warm Tips from Jingchu】:

Lentils contain saponin poison and phytohemagglutinin, which are highly irritating to the gastrointestinal tract and can dissolve red blood cells, causing hemorrhagic inflammation. The toxins are destroyed only when they are fully cooked. Otherwise, people who eat uncooked beans are prone to poisoning. The symptoms of poisoning are nausea, vomiting, diarrhea, dizziness, etc. The ends of the beans and the pods or old lentils have the most toxins. Generally, after eating lentils that are not cooked thoroughly, the disease can occur within 30 minutes to 5 hours. Initially, you will feel stomach discomfort, followed by nausea, vomiting, abdominal pain and diarrhea, headache and dizziness, chest tightness and palpitations, cold sweats, chills, cold hands and feet, numbness of the limbs, etc. People with severe poisoning may vomit blood.

The main way to prevent bean poisoning is to fully heat the beans and stir-fry them thoroughly before eating: after stir-frying with oil, add an appropriate amount of water, heat to 100°C, cover the pot and simmer on low heat for 8 minutes or medium heat for more than 5 minutes, and use a spatula to constantly turn the beans to make them heated evenly. The way to judge whether the beans are cooked is: the beans change from being upright to being weak, the color changes from bright green to dark green, and there is no bean smell when you eat them.