John Myers
Contents
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Ingredients
- 400 g Pork tenderloin
- 2 tbsp Vegetable oil
- 2 Garlic cloves crushed
- 1 cm Grated ginger
- 1 Carrot cut into fine strips
- 1 Red and roughly diced paprika
- 1 small tuber Finely diced fennel
- Bamboo shoots canned food drained - fresh was not available
- 1 glass Baby corn
- 2 tbsp Rice wine - alternatively dry sherry
- 300 ml Chicken broth
- 1 pinch Brown sugar
- 2 tsp Water
- 1 tsp Food starch
- Salt
- Chilli sauce (sambal oelek) or chilli flakes
Instructions
- Cut the pork fillet diagonally into thin slices. Heat the wok and pour in the oil. Fry the meat together with the garlic and ginger until crispy on all sides.
- Add paprika, fennel and carrot strips and fry for 3 minutes. Fry the sprouts and corn for another minute. Deglaze with rice wine and broth and add the sugar to the wok. Season with salt and chili sauce. Mix the water with the starch and use it to thicken the sauce. Serve hot immediately.
- There was also fragrant jasmine rice.
Nutrition
Serving: 100gCalories: 148kcalCarbohydrates: 2.4gProtein: 11gFat: 10.7g
