Chinese Pork Fillet with Vegetables and Egg Noodles

Summary

Ingredients

• 500 g pork tenderloin (s), cut into strips
• 2 tablespoon sherry
• 2 tablespoon sauce (teriyaki sauce)
• 1 teaspoon sugar
• 1 teaspoon cornstarch (Gustin)
• 1 bunch spring onion (s), cut into strips
• 250 g oyster mushrooms or brown mushrooms, cut into strips
• 1 red pepper (s), cut into strips
• 3 clove (s) garlic, finely chopped
• 100 ml chicken broth
• 1 tablespoon sauce (teriyaki sauce)
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon cornstarch (Gustin)
• pepper
• 250 g noodles (e noodles), cooked
• 100 g cashew nuts
• 5 tablespoon oil (sesame oil)

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Instructions

1. Make a marinade of 2 tablespoons sherry, 2 tablespoons teriyaki sauce, 1 teaspoon sugar and 1 teaspoon Gustin and marinate the pork fillet strips in it for about 30 minutes.
2. Heat the dry wok strongly, add the sesame oil and heat. Fry the marinated pork fillet strips in portions for approx. 3-4 minutes while constantly stirring the pan. Brown and remove from the wok.
3. Add spring onions, mushrooms, paprika strips and garlic cloves and stir-fry in the wok for approx. 3 minutes. Also remove and set aside with the meat.
4. Mix the chicken broth, 1 teaspoon teriyaki sauce, 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon Gustin and pepper together and bring to the boil in a wok. Add the meat, vegetables, the boiled egg noodles and the cashew nuts. Bring to the boil briefly and serve immediately.