Summary

Ingredients

• 1 pork fillet (s), approx. 500 g
• 1 large onion (s)
• 1 large carrot (s)
• 1 small chilli pepper (s), dried, without seeds
• 1 piece (s) ginger (hazelnut-sized)
• 1 large clove garlic
• 2 bell peppers, red and green
• 1 stalk lemongrass, only the white it
• 4 spring onion (s)
• 1 cup peas (frozen)
• 1 cup bean sprouts, fresh
• 2 slices pineapple (can), cut into pieces

For the marinade:

• 1 tablespoon soy sauce, dark
• 1 tablespoon soy sauce, light
• 1 teaspoon oil (sunflower oil)

For the sauce:

• 4 tablespoon soy sauce, dark
• 1 tablespoon soy sauce, sweet
• 4 tablespoon vinegar (rice vinegar)
• 4 tablespoon oyster sauce
• 4 tablespoon tomato paste
• 80 ml pineapple juice (can)
• 90 ml water
• 1 tablespoon honey (acacia honey)
• 3 teaspoons sugar
• 20 ml sherry fino
• 1 teaspoon spice mix (Garam Masala)
• 0.5 teaspoon ½ Worcestershire sauce
• 0.5 teaspoon ½ cardamom
• 0.5 teaspoon ½ turmeric
• 1 teaspoon oil (sesame oil), Chinese, dark
• 1 teaspoon cornstarch or potato starch
• possibly ginger powder if required
• possibly chili sauce if required
• Oil for frying

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Instructions

1. Thaw the peas in a colander. Mix the ingredients for the marinade together.
2. Cut the pork fillet into thin, trapezoidal, bite-sized slices. Let it steep in the marinade for about 1 hour.
3. During this time, clean the vegetables. Peel or clean the carrots and peppers and cut into small cubes. Peel the ginger, clean the chilli pepper and peel off the garlic - finely chop the three ingredients. Peel and roughly dice the onion. Clean the spring onions and cut into rings, separating the white and green.
4. Mix all the ingredients for the sauce well together, dissolving the cornstarch in a little cold water beforehand.
5. Fry the fillet slices briefly and sharply in the wok and set aside. Fry the carrots, onions, garlic, chilli and ginger for approx. 2 minutes in the wok while stirring. Add the bell pepper and the whites of the spring onions and stir-fry for another 2-3 minutes. Now pour the sauce on. Add lemongrass and bring to the boil briefly. Reduce the heat. Now add the meat and the green of the spring onions. Let simmer briefly in the closed wok. Then add the bean sprouts. After another 1-2 minutes, fold in the pineapple pieces and peas and let them steep again briefly - done. If necessary, season with chilli sauce and ginger powder.
6. Tips: If you like, you can also add Chinese mushrooms, e.g. Mu-Err mushrooms or morels.
7. Of course, you can also cook it inexpensively with normal pork - but then it is no longer as nice and tender.