Summary

Ingredients

• 400 g pork fillet (s), shredded or chicken breast, turkey
• 450 g carrot (s)
• 1 leek, (about 300 g)
• 100 g bean sprouts (mun bean sprouts)
• 1 teaspoon oil, (for frying in a coated pan)
• 200 ml vegetable stock
• 2 tablespoon peanut butter, (approx. 60 g)
• 2 teaspoons cornstarch
• 5 tablespoon soy sauce
• 1 tablespoon lemon juice, (freshly squeezed)
• salt
• Pepper, a.d. Mill

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Instructions

1. Cut the meat into bite-sized pieces. Clean the carrots and leek and cut into fine strips. Clean the bean sprouts.
2. Fry the meat all around in 1 teaspoon of hot oil in a coated pan. Add the carrots and stock and cook covered for 3 minutes. Add the leek and bean sprouts and cook covered for another 5 minutes.
3. In the meantime, mix the peanut butter with 125 ml of water, cornstarch, soy sauce and lemon juice and then add to the pan. Bring to the boil again and season with salt and pepper.
4. Rice goes well with it.
5. With 4 servings 4.5 WW-P.