Spicy Pork Pan with Vegetables

5 from 3 votes
Prep Time 20 mins
Cook Time 15 mins
Rest Time 30 mins
Total Time 1 hr 5 mins
Course Dinner
Cuisine European
Servings 4 people


For the marinade:

  • 2 Eggs, size M
  • 1 pinch Salt
  • 1 pinch Black pepper, fresh from the mill
  • 4 tbsp Sunflower oil
  • 80 g Mongoose seedlings, fresh
  • 1 tsp Pepper flakes, red, dried, (with grains, spicy)
  • 2 medium sized Cloves of garlic, fresh
  • 2 tbsp Soy sauce, salty
  • 4 tbsp Sweet and sour hot sauce, red, China

For the vegetables:

  • 16 Sugar snap peas, green
  • 2 Hot peppers, red, long, medium hot
  • 1 medium-sized Spring onion, fresh


  • 2 tbsp Oyster sauce, (Saus Tiram)


  • Cut the pork fillet tips across the grain into approx. 1 cm thick slices. Cut the slices into 1 cm wide strips. Mix the ingredients for the marinade and marinate the fillet strips for 30 minutes at room temperature, strain, keep the remaining marinade and fillet strips ready separately.
  • Beat the eggs and whisk with the salt and pepper. Fry the scrambled eggs with 2 tbsp sunflower oil. Chop up larger pieces and keep them ready.
  • Wash the vegetables and cut into thin strips about 5 cm long.
  • Heat a wok, add the remaining sunflower oil and let it warm up. Add the fillet strips and stir-fry for 2 minutes. Remove from the wok with a slotted spoon. Put the vegetables in the wok and fry for 2 minutes, add the scrambled eggs and pepper flakes and fry for 1 minute.
  • Finally add the fillet strips, the mung seedlings, the oyster sauce and the rest of the marinade. Fry for 1 minute, serve in the pan as a side dish and enjoy.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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