Wok pan with carrots, mushrooms and peppers

Ingredients for 3 servings:

• 500 g pork strips, unseasoned
• 2 tbsp sunflower oil
• 4 carrots
• 400 g mushrooms
• 1 bell pepper(s), red
• 1 onion(s)
• 500 ml vegetable stock
• 3 tbsp tomato ketchup
• some salt and pepper
• some paprika powder
• some nutmeg
• some Tabasco
• some cornstarch

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cut the onions into rings and cut them in half. Peel and slice the carrots. Deseed and dice the bell pepper, then trim and slice the mushrooms. Heat the oil in a wok, add the pork strips to the wok and fry, seasoning with salt and pepper. Transfer the cooked meat from the wok to a plate lined with kitchen paper. Add the onions to the pan juices and sauté briefly. Add the carrots and bell peppers to the onions and sauté briefly. Then add the mushrooms to the stir-fried vegetables and sauté. After about 3 minutes, deglaze with the vegetable stock and simmer for 15 minutes. Return the meat to the wok, heat through, and season with tomato ketchup, salt, pepper, nutmeg, and Tabasco. Mix the cornstarch with a little water to thicken the sauce. Can be served with rice.