Summary

Ingredients

• 10 g mushrooms, Chinese, dried
• 400 g pork fillet (s)
• 1 leek
• 4 spring onion (s)
• 3 carrot (s)
• 200 g bamboo shoot (s)
• 4 tablespoon oil
• 0.25 liter ¼ vegetable stock
• 5 tablespoon soy sauce
• 0.5 teaspoon ½ sambal oelek
• salt
• pepper
• 100 g lass noodles

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Instructions

1. Soak the Chinese mushrooms and glass noodles according to the instructions on the packet. Then drain the mushrooms and roughly chop them.
2. Wash the pork tenderloin, pat dry and cut into thin slices. Clean the leek, spring onions and carrots. Cut the leeks and spring onions into thin rings, the carrots into thin sticks and the bamboo shoots into narrow strips.
3. Heat the oil in a wok or pan and sear the meat on all sides. Mix in the remaining ingredients. Stew while stirring for about 10 minutes.
4. Pour in the vegetable stock and soy sauce. Season with sambal olek, salt and pepper. Cut the glass noodles into bite-sized pieces and add them.