John Myers
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Spicy Pork Pan with Vegetables
The perfect spicy pork pan with vegetables recipe with a picture and simple step-by-step instructions.
For the marinade:
- 2 Eggs, size M
- 1 pinch Salt
- 1 pinch Black pepper, fresh from the mill
- 4 tbsp Sunflower oil
- 80 g Mongoose seedlings, fresh
- 1 tsp Pepper flakes, red, dried, (with grains, spicy)
- 2 medium sized Cloves of garlic, fresh
- 2 tbsp Soy sauce, salty
- 4 tbsp Sweet and sour hot sauce, red, China
For the vegetables:
- 16 Sugar snap peas, green
- 2 Hot peppers, red, long, medium hot
- 1 medium-sized Spring onion, fresh
Also:
- 2 tbsp Oyster sauce, (Saus Tiram)
- Cut the pork fillet tips across the grain into approx. 1 cm thick slices. Cut the slices into 1 cm wide strips. Mix the ingredients for the marinade and marinate the fillet strips for 30 minutes at room temperature, strain, keep the remaining marinade and fillet strips ready separately.
- Beat the eggs and whisk with the salt and pepper. Fry the scrambled eggs with 2 tbsp sunflower oil. Chop up larger pieces and keep them ready.
- Wash the vegetables and cut into thin strips about 5 cm long.
- Heat a wok, add the remaining sunflower oil and let it warm up. Add the fillet strips and stir-fry for 2 minutes. Remove from the wok with a slotted spoon. Put the vegetables in the wok and fry for 2 minutes, add the scrambled eggs and pepper flakes and fry for 1 minute.
- Finally add the fillet strips, the mung seedlings, the oyster sauce and the rest of the marinade. Fry for 1 minute, serve in the pan as a side dish and enjoy.
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