China – Pan Beast

Ingredients for 4 servings:

• 1 carrot(s)
• 1 jar mung bean sprouts
• 1 jar bamboo shoot(s)
• 2 red bell peppers
• 1 bell pepper(s), green
• 1 bunch of spring onions, or 1 leek
• 1 kg meat, e.g. pork, beef, or poultry
• salt and pepper
• Paprika powder, sweet and hot
• Spice mix (Chinese)
• Soy sauce
• curry powder
• Sambal Oelek
• possibly vegetable broth, instant
• Oil, for frying

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Cut the meat into thin strips and fry in a wok or pan until browned. Always taste it, as it gets tough quickly, especially pork. That’s why I prefer turkey. Season the meat with pepper, salt, soy sauce, Chinese spice, curry, and paprika as desired. If you like it spicy, add an additional teaspoon of sambal oelek. Remove the meat from the pan/wok and briefly fry the spring onions in the same fat. Remove the onions and add the bell pepper, bamboo shoots, and carrot to the same fat and fry until hot. Season again lightly, just like the meat, but be careful with the sambal oelek, as it will add a little extra spice. Reduce the heat to low and sauté for about 10 minutes, then add the spring onions and meat. Pour the broth into a saucepan and thicken. Return the resulting sauce to the vegetables. If the sauce isn’t seasoned strongly enough or you need more flavor, you can dilute it a bit with a little water and vegetable broth to give it a little extra strength. Serve with rice or noodles.