Chinese stir-fry with soybeans and cashew nuts

Ingredients for 4 servings:

• 4 pork schnitzels or turkey schnitzels
• 2 stalk(s) leeks
• 4 carrots
• 660 g sprouts (mung bean sprouts)
• 100 g cashew nuts, unsalted
• 5 tbsp tomato ketchup
• 1 liter vegetable broth
• 1 tbsp sambal oelek
• 8 tbsp soy sauce, Chinese
• 2 tbsp oil (peanut oil)
• 1 tbsp flour
• 200 ml water
• 2 tbsp flour
• 4 tbsp soy sauce, Chinese
• 2 tbsp tomato ketchup

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

Cut the meat into small cubes or thin strips. Dust with 2 tablespoons of flour and mix 4 tablespoons of soy sauce and 2 tablespoons of tomato ketchup. Marinate in the refrigerator for 2 hours. Trim and wash the leek and cut into 5 cm long pieces. Cut the pieces into very fine strips. Peel the carrots and also cut them into 5 cm long pieces. Cut the pieces into very fine strips. Heat 1 tablespoon of oil in a wok or high-fat frying pan over high heat. Add the meat and fry for 2 minutes, turning constantly. Baste with soy sauce frequently – a total of 4 tablespoons. Then remove and set aside. Heat another 1 tablespoon of oil and fry the leek and carrot strips for about 3 minutes. Add the meat and sprouts and deglaze with 1 liter of meat broth. Add the cashew nuts, the remaining soy sauce, 5 tablespoons of tomato ketchup and sambal oelek and simmer covered for 10 minutes. Mix 1 tablespoon of flour with 200 ml of water and thicken the dish to the desired consistency. Serve with basmati rice and krupuk (crab bread).