Wok Pan with Carrots, Mushrooms and Peppers

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine European
Servings (Default: 3)

Ingredients

  • 500 g pork strips, unseasoned
  • 2 tablespoon sunflower oil
  • 4 carrot (s)
  • 400 g mushrooms
  • 1 red pepper (s)
  • 1 onion (s)
  • 500 ml vegetable stock
  • 3 tablespoon tomato ketchup
  • some salt and pepper
  • some paprika powder
  • some nutmeg
  • some Tabasco
  • some cornstarch
Wok Pan with Carrots, Mushrooms and Peppers
Wok Pan with Carrots, Mushrooms and Peppers

Instructions

  1. Cut the onions into rings and cut once. Peel and slice the carrots. Core and dice the pepper, then clean and slice the mushrooms.
  2. Heat the oil in a wok, add the pork strips to the wok and fry, season with salt and pepper. Place the roasted meat from the wok on a plate with kitchen paper.
  3. Put the onions in the roast and sauté briefly. Place the carrots and peppers on the onions and sauté briefly. Then add the mushrooms to the wok vegetables and cook with them. After about 3 minutes, deglaze with the vegetable stock and simmer everything together for 15 minutes.
  4. Put the meat back in the wok, let it get hot and season everything with tomato ketchup, salt, pepper, nutmeg and Tabasco. Mix the cornstarch with a little water to thicken the sauce. Can be eaten with rice.

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