Bring basmati rice (75 g) to the boil in salted water (175 ml / ½ teaspoon salt), stir well and cook / swell with the lid on the lowest setting for approx. 20 minutes. Clean and wash pork fillet, pat dry with kitchen paper, freeze a little, first cut into slices and then into strips. Clean / brush the mushrooms, remove the stems and quarter them. Clean and wash the peppers (red, yellow and green) and cut into small diamonds. Clean and wash snack carrots, halve lengthways and cut diagonally into strips. Peel the onion, cut in half, cut into wedges and assemble into pieces. Clean and wash the spring onions and cut diagonally into pieces. Peel and finely dice the ginger and garlic cloves. Clean / core the chilli pepper, wash and cut into fine cubes. Heat the wok, add sunflower oil (1 tbsp), fry the pork fillet strips vigorously in it / stir-fry. Gradually add the vegetables (ginger cubes + garlic clove cubes + chilli pepper cubes, onion pieces, snack carrots, pepper diamonds, spring onion rings and mushroom quarters) and fry / sweat with them. Deglaze / pour in the chicken broth (200 ml) and sprinkle with light soy sauce (1 tbsp), dark soy sauce (1 tbsp), sweet soy sauce (1 tbsp 9, rice wine (1 tbsp), coarse sea salt from the mill (2 big pinches) and Season the colorful pepper from the mill (2 big pinches). Let everything simmer with the lid on for about 7 - 8 minutes. Finally, add / fold in the cooked rice. Pork tenderloin with mixed vegetables and Basmati rice, each garnished with a radish, Serve with sweet chili sauce.