Sliced Asian Style
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g pork, (preferably off the shoulder)
- 6 tablespoon soy sauce
- salt
- pepper
- 2 bunch spring onion (s)
- 1 red pepper (s)
- 1 yellow pepper (s)
- 100 g soybean sprouts (from the jar)
- 4 tablespoon oil
- 125 ml meat stock
- 2 teaspoons cornstarch
- 1 tablespoon honey
- Vinegar (wine vinegar)
Print Recipe
Pin Recipe Instructions
- Cut the meat into thin strips (preferably across the meat fiber). Mix the soy sauce with salt and pepper and let the meat marinate in it for about 60 minutes.
- Wash and clean the spring onions and cut into pieces approx. 8 cm long, cut the thicker pieces in half lengthways beforehand. Wash the peppers, cut in half, core and cut into thin strips. Drain the bean sprouts in a colander, rinse and drain. Drain the meat while collecting the marinade.
- Heat the oil in a large pan and fry the meat in portions on all sides. Add the vegetables and fry them briefly. Pour in the marinade and meat stock and cook covered for 5 minutes. Thicken with cornstarch and season to taste sweet and sour with honey and wine vinegar.
- Tip: The bean sprouts can also be replaced with cauliflower florets. The marinade can be refined with sherry (approx. 4 tablespoon).
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