Asian pork fillet from the wok

Ingredients for 4 servings:

• 1 pork fillet(s), approx. 500 g
• 1 large onion(s)
• 1 large carrot(s)
• 1 small chili pepper(s), dried, without seeds
• 1 piece(s) ginger (hazelnut-sized)
• 1 large garlic clove(s)
• 2 bell peppers, red and green
• 1 stalk of lemongrass, only the white part
• 4 spring onions
• 1 cup peas (frozen)
• 1 cup soy sprouts, fresh
• 2 slice(s) pineapple (can), cut into pieces
• 1 tbsp soy sauce, dark
• 1 tbsp soy sauce, light
• 1 tsp oil (sunflower oil)
• 4 tbsp soy sauce, dark
• 1 tbsp soy sauce, sweet
• 4 tbsp vinegar (rice vinegar)
• 4 tbsp oyster sauce
• 4 tbsp tomato paste
• 80 ml pineapple juice (can)
• 90 ml water
• 1 tbsp honey (acacia honey)
• 3 tsp sugar
• 20 ml fine sherry
• 1 tsp spice mix (garam masala)
• ½ tsp Worcestershire sauce
• ½ tsp cardamom
• ½ tsp turmeric
• 1 tsp oil (sesame oil), Chinese, dark
• 1 tsp cornstarch or potato starch
• possibly ginger powder if needed
• chili sauce if required
• Oil for frying

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

wonderfully tender

Thaw the peas in a sieve. Mix together the marinade ingredients. Cut the pork fillet into thin, trapezoidal, bite-sized slices. Let them marinate for about 1 hour. During this time, clean the vegetables. Peel the carrot and bell peppers and cut into small cubes. Peel the ginger, clean the chili pepper, and peel the garlic; finely chop all three ingredients. Peel the onion and roughly dice it. Clean the spring onions and slice them into rings, separating the white and green parts. Mix all the sauce ingredients well, dissolving the cornstarch in a little cold water first. Briefly stir-fry the fillet slices in a wok and set aside. Stir-fry the carrots, onions, garlic, chili, and ginger in the wok for about 2 minutes. Add the bell pepper and the white parts of the spring onions and continue stirring for another 2-3 minutes. Now pour in the sauce. Add the lemongrass and bring to a boil briefly. Reduce the heat. Now add the meat and the green parts of the spring onions. Let it cook briefly in the covered wok. Then add the bean sprouts. After another 1-2 minutes, stir in the pineapple pieces and peas and let it cook briefly again – done. Season with chili sauce and ginger powder, if desired. Tips: If you like, you can also add Chinese mushrooms, such as moo-err mushrooms or morels. You can, of course, also prepare it inexpensively with regular pork – but it won’t be as tender.