Pork tenderloin with vegetables in Asian style

80 min. total time

Ingredients for 4 portions

Preparation

1. First, remove the tendons from the pork tenderloin, cut into not too thick slices and place in a bowl. Peel the garlic and press it onto the meat, add 6 tablespoons of soy sauce and 1 tablespoon of cornstarch. Mix everything well and let marinate for about 1 hour.
2. In the meantime, prepare the vegetables. Divide the broccoli into florets. Peel the stem and also cut finely. Wash the sugar snap peas and cut off the ends. Peel the carrot and cut into fine strips. Prepare the bamboo shoots and soybean sprouts.
3. Then blanch the broccoli in boiling water for about 3 minutes, add the sugar snap peas shortly before the end of cooking and blanch for another 1 minute. Drain and immediately place in a bowl with cold water and ice cubes.
4. Heat some oil in a wok pan and fry the meat until brown, then remove and set aside. Add some oil to the pan and fry the prepared vegetables in it. Deglaze with the remaining soy sauce. Add 100 ml of water, season with salt (be cautious at first, as the soy sauce is already very flavorful).
5. Let the vegetables simmer for about 5 minutes. In the meantime, mix 1 tablespoon of cornstarch with some water and use it to thicken the vegetables. Add the meat. Heat again and serve.

Nutrition score

80 min. total time | 50 min. preparation time | 30 min. cook & rest time