Pork fillet with roasted vegetables

Ingredients for 3 servings:

• 200 g pork fillet(s)
• 1 clove(s) garlic
• 2 carrots
• 15 shiitake mushroom(s), dried
• 125 ml water, hot
• 1 cup(s) peas (approx. 200 – 250 ml content)
• 175 g soy sprouts
• 175 g bamboo shoots or bamboo shoots cut into strips (can)
• 2 tbsp soy sauce
• 2 tbsp dry sherry
• 4 tsp cornstarch
• ½ tsp chicken broth, granulated
• salt and pepper
• 1 tbsp oil, tasteless

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Clean the mushrooms and soak in 125 ml of hot water. Wash the pork fillet, pat dry, and cut into 5 mm thick slices across the grain, then cut into strips. Peel and chop the garlic. Peel the carrots and cut diagonally into strips. Drain the bean sprouts and bamboo shoots. Drain the mushrooms, reserving the soaking water. Cut the mushrooms into strips, removing the stems. Whisk the soy sauce with the sherry, cornstarch, chicken stock, salt, and pepper. Heat the wok and pour the oil in along the top edge. Add the carrots and stir-fry for 3 minutes. Add the peas and fry for another 2 minutes. Then add the garlic and fry briefly. Add the bamboo shoots and fry for 2 minutes. Add the bean sprouts and fry for another 2 minutes. Remove the vegetables from the wok with a slotted spoon. Add half of the meat to the wok and stir-fry for 2-3 minutes. Remove the meat and pan-fry the other half in the same way. Push all the meat to the side of the wok. Now pour the soaking water and the sauce into the center and bring to a boil. Stir until the sauce thickens. Stir in the vegetables, heat briefly again, and serve on warmed plates. Serve with rice.