Asian Hoppelpoppel

Ingredients for 3 servings:

• 1 bunch of spring onions, the light green part cut into rings
• 3 carrots, sliced
• 250 g mushrooms, sliced
• 150 g sugar snap peas, cleaned
• 1 bell pepper(s), cleaned and diced
• 2 cm fresh ginger, chopped into small cubes
• 500 g pork fillet(s) or other meat for quick frying
• 3 tbsp soy sauce
• 2 tsp tomato paste
• ½ jar mango chutney (about 125 g)
• ½ jar chutney (plum chutney), see recipe database
• 5 drops Worcestershire sauce
• 1 tbsp oil

Instructions

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

Vegetables with meat and sophisticated seasoning, gluten-free, quick to make and great for using up leftovers

Cut the meat into cubes and marinate in the soy sauce for about half an hour. If you need to do it quickly, you can do it in less time. Heat the oil in a wok or large frying pan until smoking hot. Fry the vegetables over high heat for about 5 to 10 minutes, stirring constantly. Add the meat and soy sauce and continue frying until cooked through. Add the two chutneys, tomato paste, and Worcestershire sauce, and bring back to a boil briefly. Serve with rice. This dish can be adapted to suit any number of people. Hoppelpoppel is our name for creatively using leftovers. Bamboo shoots, broccoli, leeks, etc. can also be used instead of the vegetables mentioned. I made the plum chutney last summer from a basket of plums I received as a gift and wondered what I could use it for. The sweet and sour note goes perfectly with this dish.