Asian vegetable wok with mango

Ingredients for 2 servings:

• 1 tbsp curry paste, yellow
• 1 tbsp harissa paste
• 1 tbsp hoisin sauce
• 1 tbsp, heaped mango chutney
• 1 tbsp soy sauce
• 1 tbsp sweet chili sauce
• 1 organic lime(s), juice and zest
• 1 garlic clove(s)
• 2 cm ginger root
• 250 ml coconut milk
• 1 tbsp sesame oil, toasted
• 150 g veal (rump)
• 1 small mango(s), approx. 280 g
• 1 bell pepper(s), green and red
• 1 Pepper
• 150 g mushrooms
• 2 spring onions
• 3 shallots
• 1 carrot(s)
• 2 tbsp peanut oil
• possibly water or beef broth powder

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 5 minutes

Peel and finely dice the garlic. Peel and grate the ginger. Wash, zest, and juice the lime. Place everything in a small bowl and add the pastes, sauces, and sesame oil, and stir well. Cut the veal rump into strips and add it to the marinade. The meat should be coated with the marinade. Refrigerate for 2 hours, stirring after 1 hour. Set the meat out to come to room temperature. Peel the carrot and cut into sticks. Quarter the bell peppers, remove the seeds and membranes, and cut into strips. Remove the seeds from the chili peppers and cut them into thin rings (they can be left in if you prefer them spicy), then slice them into eighths. Peel the shallots and slice them into rings. Peel the mango and slice them into strips. Heat the peanut oil in a wok. Drain the meat and reserve the marinade. Stir-fry in the wok for about 2 minutes, remove from the pan, and keep warm. Add the shallots to the wok and sauté for 2 minutes. Add the carrots and continue to sauté for 5 minutes. If necessary, add a little water or beef broth powder to prevent burning. Add the bell peppers, chili peppers, and mushrooms and sauté for 5 minutes, until the vegetables are tender. Then add the meat, chopped spring onions, and mango strips, and season with the spices. Turn off the heat and let stand for 5 minutes to allow the mango to heat through. Serve with rice or mie noodles.