Roast pork with mushrooms and green beans

Ingredients for 4 servings:

• 250 g pork fillet(s) or minute schnitzel, shredded
• 300 g green beans, broken into 4 cm long pieces
• 150 g mushrooms, sliced
• 1 garlic clove(s), squeezed
• salt and pepper
• Chinese spice
• 4 tbsp soy sauce
• 2 tbsp rice wine or sherry
• 4 tsp cornstarch
• 125 ml broth
• Oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Marinate the pork in 1 tablespoon of soy sauce, 1 tablespoon of rice wine, 2 teaspoons of cornstarch, and 1 teaspoon of oil for about 15 minutes. Heat 2 tablespoons of oil in a wok, add the meat, and stir-fry until lightly browned. Remove and set aside. In the same oil, fry the garlic until fragrant, then add the beans and mushrooms and stir-fry over high heat. Mix the remaining ingredients, except the cornstarch, into a sauce and add. Stir-fry briefly. Cover and cook until the beans are tender, then add the meat and bring to a boil briefly. Thicken with cornstarch, if desired. Serve with cooked rice.