John Myers
Wok Vegetable Pasta with Pork Tenderloin
The perfect wok vegetable pasta with pork tenderloin recipe with a picture and simple step-by-step instructions.
- 250 g Frozen pork fillet (self-cleaned and frozen)
- 150 g Broccoli
- 150 g Cream mushrooms
- 1 Red bell pepper approx. 150 g
- 1 Onion approx. 150 g
- 50 g Spring onions
- 1 piece Ginger the size of a walnut
- 1 Clove of garlic
- 2 tbsp Sunflower oil
- 100 g Swabian fresh egg noodles
- 1 tsp Salt
- 1 tsp Turmeric
- 600 ml Chicken broth (3 teaspoons instant)
- 1 tbsp Sweet soy sauce
- 1 tbsp Light soy sauce
- 1 tbsp Sweet hoisin sauce
- 1 tbsp Sherry
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 1 tbsp Tapioca starch
- 2 leaves Basil for garnish
- Let the pork fillet thaw a little, first cut into slices and then into strips. Clean the broccoli and cut into small florets. Clean / brush the mushrooms, cut in half and halve the halves again or cut the larger ones into 3 parts. Clean and wash the peppers and cut into small diamonds. Peel the onion, cut in half and cut into wedges / assemble apart. Clean and wash the spring onions and cut diagonally into pieces approx. 1 cm long. Peel and finely dice the ginger and garlic clove. Cook the pasta in salted water (1 teaspoon of salt) with turmeric (1 teaspoon) until al dente according to the instructions on the package and then drain. Heat sunflower oil (n 2 tbsp) in a wok and stir-fry the pork fillet strips vigorously. Now add the vegetables one after the other (ginger cubes + garlic clove cubes, onion wedges, paprika diamonds + broccoli florets and mushroom quarters + spring onion pieces) and stir-fry with them. Deglaze / pour in the chicken broth (600 ml) and sprinkle with sweet soy sauce (1 tbsp), light soy sauce (1 tbsp), sweet hoisin sauce (1 tbsp), sherry (1 tbsp), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches) and cover everything and let simmer for approx. 8-10 minutes. Finally, thicken with the tapioca starch (1 tbsp) dissolved in a little cold water. Fold in the cooked noodles, heat them up a little and serve the wok vegetable pasta with pork tenderloin garnished with basil.
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