Asian-style schnitzel

Ingredients for 4 servings:

• 600 g pork (preferably from the shoulder)
• 6 tbsp soy sauce
• Salt
• pepper
• 2 bunch spring onions
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 100 g soybean sprouts (from the jar)
• 4 tbsp oil
• 125 ml meat broth
• 2 tsp cornstarch
• 1 tbsp honey
• Vinegar (wine vinegar)

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Cut the meat into thin strips (preferably across the grain). Mix the soy sauce with salt and pepper and let the meat marinate for about 60 minutes. Wash and trim the spring onions and cut into approximately 8 cm long pieces, halving the thicker parts lengthwise. Wash the bell peppers, halve them, remove the seeds and cut them into thin strips. Drain the bean sprouts in a sieve, rinse them, and let them drain. Drain the meat, reserving the marinade. Heat the oil in a large pan and brown the meat in batches on all sides. Add the vegetables and fry briefly. Pour in the marinade and meat broth, cover and cook for 5 minutes. Thicken with cornstarch and season with honey and sweet and sour wine vinegar. Tip: The bean sprouts can also be replaced with cauliflower florets. The marinade can be refined with sherry (about 4 tablespoons).