Chinese pork fillet with vegetables and egg noodles

Ingredients for 4 servings:

• 500 g pork fillet(s), cut into strips
• 2 tbsp sherry
• 2 tbsp sauce (teriyaki sauce)
• 1 tsp sugar
• 1 tsp cornstarch (Gustin)
• 1 bunch spring onion(s), cut into strips
• 250 g oyster mushrooms or brown mushrooms, cut into strips
• 1 bell pepper(s), red, cut into strips
• 3 garlic cloves, finely chopped
• 100 ml chicken broth
• 1 tbsp sauce (teriyaki sauce)
• 1 tsp salt
• 1 tsp sugar
• 1 tsp cornstarch (Gustin)
• pepper
• 250 g noodles (egg noodles), cooked
• 100 g cashew nuts
• 5 tbsp oil (sesame oil)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Make a marinade with 2 tablespoons of sherry, 2 tablespoons of teriyaki sauce, 1 teaspoon of sugar, and 1 teaspoon of Gustin. Marinate the pork fillet strips in it for about 30 minutes. Heat the dry wok to high heat, add the sesame oil, and heat through. Fry the marinated pork fillet strips in batches for about 3-4 minutes, stirring constantly. Brown and remove from the wok. Add the spring onions, mushrooms, bell pepper strips, and garlic cloves, and stir-fry continuously in the wok for about 3 minutes. Remove from the wok and set aside with the meat. Combine the chicken broth, 1 teaspoon of teriyaki sauce, 1 teaspoon of salt, 1 teaspoon of sugar, 1 teaspoon of Gustin, and pepper, and bring to a boil in the wok. Add the meat, vegetables, cooked egg noodles, and cashews. Bring to a boil briefly and serve immediately.