Pork Fillet, Vegetables and Coconut Curry Wok with Basmati Rice

Let the pork fillet thaw a little, first cut into slices and then into strips. Clean and wash the peppers, cut into strips and then into small diamonds. Peel the onions and cut into wedges / pieces. Clean and halve the brown mushrooms. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Heat the oil (2 tbsp) in the wok and fry the pork fillet strips vigorously and slide them to the edge of the wok. Add the garlic clove cubes, ginger cubes and chilli pepper cubes and fry briefly, mix with the meat and push everything back to the edge of the wok. Add oil (1 tbsp) and fry first the onion wedges and then the pepper diamonds, bamboo shoots and mushrooms. Season with mild curry powder (2 teaspoons), pepper and spice salt from the mill (4 big pinches) and sweet soy sauce (1 teaspoon). Deglaze with the chicken stock (200 ml) and add the coconut milk (400 ml). Let everything simmer gently for 5 - 8 minutes. Finally, stir the tapioca starch (2 tbsp) in a little cold water and stir into the wok. As soon as everything starts to thicken, pull the wok from the oven. Put 450 ml of water in a saucepan, stir in the rice (250 g). Bring everything to the boil briefly and close with a lid. Let the rice cook on the lowest setting for about 20 minutes. Do not open the lid while doing this. Squeeze rice into a moistened cup and turn it onto each plate. Spread the curry around the rice and serve garnished with a little pulled parsley.

Note 2: My camera went on strike with almost all of the pictures from this recipe (15). Unfortunately, I didn't notice this while cooking! So at some point I'll cook the recipe again and then deliver the pictures!