Summary

Ingredients

• 300 g pork medallions
• N / A soy sauce
• 125 g suar snap peas
• 1 medium carrot (s)
• 1 piece (s) ginger, approx. cm
• 200 ml vegetable stock
• 0.5 can ½ saffron
• turmeric
• paprika powder
• 75 g basmati rice
• some sesame oil for frying
• 1 dash white wine, drier
• salt and pepper
• coriander

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Instructions

1. Halve the pork medallions crosswise, then cut into thin strips, season with salt and marinate with enough soy sauce for at least 30 minutes.
2. In the meantime, clean the snow peas and cut in half at an angle. Peel the carrot and slice it into oblong slices.
3. Chop the ginger. Put together with 125 ml vegetable stock, saffron, turmeric and paprika powder in a tall container and puree with a hand blender. Pour the ginger broth over the basmati rice and let it soak in a closed pot according to the instructions on the packet. Pour in the broth if necessary.
4. Fry the meanwhile marinated meat with a little sesame oil in a sufficiently large pan. First add the marinade, then the vegetables and fry briefly. Deglaze with a strong dash of white wine and the remaining vegetable stock. Season with salt, pepper and coriander and simmer for approx. 5 minutes.
5. Note: We are slim eaters. If you have a bigger appetite, you will certainly prepare more rice first.