Thai meat with vegetables

2 servings
30 min

Prepare all the necessary products. Take any part of the pork: a ham or a shoulder blade for meat lovers is suitable. or a neck or brisket for meat lovers with fat. You can even take not pork, but for example beef or veal. Fresh seasonal vegetables

Wash the meat well, dry and cut into thin strips.

Pour soy sauce into the meat. Pay special attention to the choice of soy sauce. Now there are a lot of cheap copies of this product in stores, but do not chase the low price - buy soy sauce only naturally cooked. Even better, if you find soy sauce that works directly for the marinade.

We only need juice from lemon, so we can well take ready-made lemon juice from factory production. If you squeeze the juice directly from the lemon, first wash the lemon with very hot water - so it will give more juice and use a small sieve so that the bones do not fall into the marinade.

Add the crushed garlic. I let it through the press, but you can grate the teeth on a fine grater or grind it with a knife.

Stir and leave the meat to marinate for 15 minutes.

Heat the vegetable oil in a frying pan. It can be any vegetable, but since we will fry on it, the oil must be refined so as not to burn in the pan. Add the meat without the marinade (save the marinade) and fry it over a medium heat until half cooked, about 7 minutes. Then remove the meat from the pan.

Peel vegetables, cut carrots and peppers into strips, onions in rings or half rings.

Put the vegetables in the same pan.

And fry for about 5 minutes, stirring constantly.

Return the meat to the pan.

Pour in the marinade.

Pepper it. Stir everything and simmer over a low heat for about 7 minutes, until the meat is ready.

Serve the meat with the vegetables immediately while the dish is hot. Enjoy your meal!