Clean the pork tenderloin, wash it, pat dry with kitchen paper and cut into strips. Marinate the pork fillet strips with oyster sauce (2 tbsp), sweet soy sauce (2 tbsp), dark soy sauce (2 tbsp) and rice wine (2 tbsp) for a few hours. Preferably overnight! Clean and wash the peppers and cut into small diamonds. Peel and halve the vegetable onion and cut into wedges / pieces / assemble. Clean / brush and quarter the mushrooms. Wash the tomatoes on the vine and cut in half. Peel and finely dice the garlic clove and ginger. Clean / core the chilli pepper, wash and finely dice. Heat the wok, add peanut oil (1 tbsp), gradually fry the marinated pork fillet strips vigorously and take them out of the wok. Add the garlic clove cubes, ginger cubes, chilli pepper cubes and seasoning paste for red chilli, fry everything briefly and deglaze / pour on with the coconut milk (250 ml) and the clear beef broth (1000 ml). Add the prepared vegetables (red + yellow + green pepper diamonds, vegetable onion pieces, mushroom quarters and vine tomato halves), the kaffir lime leaves (4 pieces) and the fried pork fillet strips. Season with sweet soy sauce (2 tbsp), coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches) and glutamate (1 teaspoon / alternatively 1 teaspoon instant chicken stock), bring to the boil and cook for approx. 10 Simmer / cook for minutes. Finally, thicken with the tapioca starch (2 tbsp) dissolved in cold water and then slide the wok from the oven.