Wild boar in a wok

Ingredients for 4 servings:

• 1 kg wild boar, shoulder or leg
• sesame oil
• 2 m.-sized carrot(s)
• 1 jar mung bean sprouts
• 2 tbsp honey
• 50 ml soy sauce, dark
• 1 tsp lemongrass powder or one stalk
• 1 tbsp Soy sauce (Ketjap Manis)
• 50 ml teriyaki sauce
• 2 tsp, heaped curry powder
• 1 dash of fish sauce
• 1 tbsp sambal oelek
• 2 tbsp, heaped Chinese spice or wok spice
• chili sauce, sweet and sour
• 2 cup(s) basmati rice or jasmine rice
• 4 cup(s) salted water for the rice
• 2 m.-sized onion(s)
• 250 ml vegetable stock or bouillon

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours

Cut the meat into strips. Chop the carrots. Mix the marinade ingredients together and marinate the meat for at least three hours. Heat the oil in a wok and sear the meat, little by little. Then add the diced onion. Remove everything from the wok and stir-fry the carrots and mung bean sprouts until al dente. Then add the meat and deglaze with the stock. Sauté everything for 15 minutes over medium heat, seasoning with spices and soy sauce or chili sauce to taste. Prepare the rice according to the package instructions and serve with the meat and vegetables.