Sliced ​​meat with vegetables in peanut sauce

Ingredients for 4 servings:

• 400 g pork fillet(s), shredded, or chicken breast or turkey
• 450 g carrot(s)
• 1 stalk(s) leek (about 300 g)
• 100 g mung bean sprouts
• 1 tsp oil (for frying in a non-stick pan)
• 200 ml vegetable stock
• 2 tbsp peanut butter (approx. 60 g)
• 2 tsp cornstarch
• 5 tbsp soy sauce
• 1 tbsp lemon juice, freshly squeezed
• Salt and pepper, from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

a touch of Asia, WW-compatible, quite simply

Cut the meat into bite-sized pieces. Clean the carrots and leeks and cut into thin strips. Clean the mung bean sprouts. Brown the meat all over in 1 teaspoon of hot oil in a non-stick pan. Add the carrots and broth, cover, and cook for 3 minutes. Add the leeks and mung bean sprouts, and cover and cook for another 5 minutes. Meanwhile, mix the peanut butter with 125 ml water, cornstarch, soy sauce, and lemon juice, then add to the pan. Bring back to a boil and season with salt and pepper. Serve with rice.