Chop Suey

Ingredients for 4 servings:

• 400 g pork
• 1 red bell pepper(s)
• 1 bell pepper(s), yellow
• 1 clove(s) garlic
• 250 g mushrooms, brown
• 1 large onion(s)
• 1 piece(s) ginger root, small
• 1 jar mung bean sprouts
• 3 tbsp soy sauce
• 300 ml water
• 1 cube of beef broth
• ½ tsp chicken broth
• Water
• 1 tsp cayenne pepper
• 1 tbsp vegetable oil
• ½ tsp nutmeg
• 1 tsp vinegar
• 1 tsp sugar
• 1 tsp sambal oelek
• 2 tbsp sauce thickener, dark

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

my simple, quick composition

Cut the pork into small pieces and marinate for 20 minutes in a marinade made from 1 tablespoon of vegetable oil, 1 tablespoon of soy sauce, grated ginger, and 1 teaspoon of sambal oelek. Meanwhile, slice the washed bell peppers into strips, finely chop the onions, quarter the cleaned mushrooms, and slice the washed leek into rings. Sear the marinated meat in a wok. Reduce the heat and fry the bell peppers, onions, and mushrooms for a few minutes. Add the leek rings and fry for another 2 minutes. Deglaze with the water, bring to a boil, add the stock cube, instant chicken stock, soy sauce, and vinegar. Stir and simmer for 5 minutes. Thicken with the sauce thickener. Drain the mung bean sprouts, add them, and heat gently; do not boil. Finally, add the sugar, cayenne pepper, and nutmeg. Stir to combine. If you like it spicier, you can add more cayenne pepper or chili flakes. Serve with rice. Tip: Use chicken instead of pork.