John Myers
Vegetable and Pork Tenderloin Wok with Yellow Triplets
The perfect vegetable and pork tenderloin wok with yellow triplets recipe with a picture and simple step-by-step instructions.
- 200 g Pork tenderloin
- 1 Red pointed pepper approx. 100 g
- 0,5 Yellow pepper approx. 100 g
- 1 Onion approx. 100 g
- 100 g Mushrooms
- 1 piece Leek approx. 50 g
- 1 piece Ginger the size of a walnut
- 1 Clove of garlic
- 1 tbsp Sunflower oil
- 200 ml Clear broth (1 teaspoon instant)
- 2 tbsp Cooking cream
- 1 tsp Dark soy sauce
- 1 tsp Sweet soy sauce
- 0,5 tsp Mild curry powder
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 200 g Triplets (small waxy potatoes / here: 6 pieces)
- 1 tsp Salt
- 1 tsp Turmeric
- Clean / sine the pork fillet, wash, pat dry with kitchen paper and cut into strips. Clean and wash pointed and yellow peppers and cut into small diamonds. Peel the onion, cut in half and cut into wedges / assemble apart. Clean / brush the mushrooms and cut into small pieces. Clean and wash the leek, halve lengthways and cut diagonally into strips. Peel and finely dice the ginger and clove of garlic. Heat sunflower oil (1 tbsp) in the wok, fry the pork fillet strips vigorously / stir-fry and slide them to the edge of the wok. Now add the vegetables one after the other (garlic clove cubes + ginger cubes, onion wedges, paprika diamonds, mushroom pieces and leek strips) and stir-fry them. Deglaze with the clear broth (200 ml) and sprinkle with dark soy sauce (1 teaspoon), sweet soy sauce (1 teaspoon), mild curry powder (½ teaspoon), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). Fold in the cream (2 tbsp) and let everything simmer / boil for approx. 5 minutes with the lid closed. Remove the lid and let simmer / reduce for another 5 minutes. Peel and wash the potatoes, cook in salted water (1 teaspoon salt) with turmeric (1 teaspoon) for about 20 minutes and drain. Serve the vegetable and pork tenderloin wok with yellow triplets.
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