געווירציק כאַזער פּאַן מיט וועדזשטאַבאַלז

Cut the pork fillet tips across the grain into approx. 1 cm thick slices. Cut the slices into 1 cm wide strips. Mix the ingredients for the marinade and marinate the fillet strips for 30 minutes at room temperature, strain, keep the remaining marinade and fillet strips ready separately.

Beat the eggs and whisk with the salt and pepper. Fry the scrambled eggs with 2 tbsp sunflower oil. Chop up larger pieces and keep them ready.

Wash the vegetables and cut into thin strips about 5 cm long.

Heat a wok, add the remaining sunflower oil and let it warm up. Add the fillet strips and stir-fry for 2 minutes. Remove from the wok with a slotted spoon. Put the vegetables in the wok and fry for 2 minutes, add the scrambled eggs and pepper flakes and fry for 1 minute.

Finally add the fillet strips, the mung seedlings, the oyster sauce and the rest of the marinade. Fry for 1 minute, serve in the pan as a side dish and enjoy.