Spicy pork pan with vegetables

Ingredients for 4 servings:

• 500 g pork fillet(s) (fillet tips)
• 2 eggs, size M
• 1 pinch of salt
• 2 pinches of black pepper, freshly ground
• 4 tbsp sunflower oil
• 80 g mung bean sprouts, fresh
• 1 tbsp chili flakes, with seeds, hot
• 2 medium-sized garlic cloves
• 2 tbsp soy sauce, salty
• 4 tbsp sweet and sour hot sauce from China, alternatively Thailand
• 16 sugar snap peas
• 2 peppers, red, long, medium hot
• 1 m.-large spring onion(s)
• 2 tbsp oyster sauce (saus tiram)

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Spicy and exclusive with rice and other dishes. Recipe from Szechuan, China.

Cut the pork tenderloin tips across the grain into approximately 1 cm thick slices. Cut the slices into 1 cm wide strips. Mix the marinade ingredients and marinate the fillet strips for 30 minutes at room temperature, strain, and set aside the remaining marinade and fillet strips. Crack the eggs and whisk them with salt and pepper. Fry with 2 tablespoons of sunflower oil until scrambled. Chop any larger pieces and set aside. Wash the vegetables and cut them into thin strips approximately 5 cm long. Heat a wok, add the remaining sunflower oil, and heat until hot. Add the fillet strips and stir-fry for 2 minutes. Remove from the wok with a slotted spoon. Add the vegetables to the wok and stir-fry for 2 minutes. Add the scrambled eggs and pepper flakes and stir-fry for 1 minute. Finally, add the fillet strips, mung bean sprouts, oyster sauce, and the remaining marinade. Stir-fry for 1 minute, serve in the pan and enjoy.