Chinese pan à la Anka

Ingredients for 4 servings:

• 1 pork loin(s), alternatively 500 g beef fillet
• 1 garlic clove(s)
• 1 piece(s) ginger, finely chopped
• 1 leek(s)
• 1 bunch of spring onions
• 2 bell peppers, red
• 3 tbsp mu-err mushrooms
• ½ pkt. glass noodles
• 1 m.-sized onion(s)
• 1 pt. pea pod(s), green (fresh or frozen)
• 1 jar sprouts (mung bean sprouts)
• 1 tbsp soy sauce
• 2 tbsp sherry, dry
• 2 pinches of sambal oelek
• 1 tsp spice mix (Chinese spice)
• 1 tsp oil (sesame oil)
• 1 tbsp cornstarch (Mondamin)

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Pour boiling water over the moo-err mushrooms and glass noodles and let them swell. Drain and chop if desired. Clean or wash the vegetables. Cut them into bite-sized pieces along with the meat. Marinate the meat in a little soy sauce, dry sherry, finely diced garlic clove, ginger, and 1 tablespoon of Mondamin. Let it marinate for 1-2 hours. Brown the meat in small batches in hot sesame oil in a wok, then remove. Brown the vegetables in small batches in the wok, one after the other, removing each batch. Then return all ingredients to the wok and season with the various spices to taste. Serve with basmati rice.