John Myers
Asian Wok with Pork Fillet
The perfect asian wok with pork fillet recipe with a picture and simple step-by-step instructions.
- 300 g Pork tenderloin
- 3 tbsp Rapeseed oil
- 200 g Carrots
- 2 Red onions
- 15 g Fresh ginger
- 1 Garlic cloves
- 75 ml Soy sauce
- 75 ml Water
- 2 tbsp Plum jam
- 0,5 tsp Sugar brown
- 1 tbsp Lime juice
- 0,5 bunch Chives
- Pepper
- Cut the pork fillet into 1/2 cm thick slices. Heat 5 tablespoons of oil in a wok (or pan). Fry the meat in it over high heat for about 1 minute on each side. Remove the meat from the wok.
- Peel the carrots and cut diagonally into thin slices. Peel the onions in half and cut into fine strips. Peel the ginger and cut into fine cubes. Peel the garlic, cut into large pieces. Cut the chives into rolls Heat the wok and fry the carrots, onions, ginger and garlic over a medium heat for about 5 minutes.
- Remove the vegetables from the pan. Pour the soy sauce and 75 ml of water into the wok. Stir in the plum jam and bring to the boil. Season the sauce with sugar, lime juice and pepper. Mix the meat and vegetables with the sauce and bring to the boil once. Serve sprinkled with chives. We served basmati rice with it.
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