Clean / strip the pork tenderloin, wash it, first cut into slices and then into strips. The pork fillet strips with oyster sauce (3 tablespoons), sweet soy sauce (1 tablespoon), dark soy sauce (1 tablespoon), sherry (1 tablespoon), tapioca starch (1 teaspoon), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill Marinate (2 big pinches) for about 30 minutes. Peel the carrots with the peeler and cut into fine sticks. Clean and wash the leek, halve lengthways and cut into strips (1 - 2 cm wide). Peel the onion, halve and cut into pieces or assemble apart. Clean / brush and quarter cham-pignons. Clean / core the chilli pepper, wash and finely dice. Peel and finely dice the garlic clove and ginger. Heat the wok, add sunflower oil (1 tbsp) and stir-fry the pork fillet strips vigorously and remove them again. Add sunflower oil (1 tbsp) to the wok / heat it up and fry / stir-fry the vegetables (chili peppers + ginger dice + garlic cloves + onion slices, carrot sticks, leek strips and mushroom quarters) one after the other. Deglaze / pour in the clear broth (400 ml) and add oyster sauce (1 tbsp), sweet soy sauce (1 tbsp), dark soy sauce (1 tbsp), brown sugar (1 tsp), fish sauce (1 tsp), coarse sea salt Season from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). Add the fried pork fillet strips and simmer for another 3 - 4 minutes. Finally, thicken with the tapioca starch (2 tbsp) dissolved in a little cold water and slide the wok from the oven. Bring basmati rice (100 g) to the boil in water (300 ml) with salt (½ teaspoon), stir well and cook with the lid closed on the lowest temperature setting for about 20 minutes. Pork fillet with vegetables in a wok garnished with basmati rice and spring onion rings, serve.