Colorful pepper pan from the wok

Ingredients for 4 servings:

• 500 g pork schnitzel
• 1 onion(s)
• 1 small can of pineapple, chopped
• 2 tbsp soy sauce
• 800 g bell pepper(s), mixed
• 2 tbsp oil
• 250 ml Chinese style sweet and sour sauce
• 1 pinch of sambal oelek
• Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the schnitzel into strips. Peel and finely dice the onion. Drain the pineapple in a sieve, reserving the juice. Mix the meat, onion, 2-3 tablespoons of pineapple juice, and soy sauce. Marinate for about 20 to 30 minutes. In the meantime, clean the bell peppers and cut them into fine strips. Heat the oil in a wok. Remove the meat from the marinade and drain well. Brown the meat in batches in the hot oil, remove, and then season with salt. Add the bell pepper strips to the frying fat and sauté briefly. Deglaze with the marinade and the Chinese sauce and cook for about 5 minutes. Add the meat and pineapple pieces to the wok with the bell pepper strips and heat through. Season the bell pepper stir-fry with the remaining pineapple juice, salt, and sambal oelek. Serve with rice.