Summary

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)

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Instructions

1. 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.
2. 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.
3. 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.
4. Tip: The bean sprouts can also be replaced with cauliflower florets. The marinade can be refined with sherry (approx. 4 tablespoon).