Asian vegetables with pork fillet

Name: Asian vegetables with pork fillet
Cook time: 45 min
Total time: 45 min
Yield: 3
Ingredients: 500 g Pointed cabbage; 2 medium-sized carrots; 125 g Sweet peas; 125 g Shiitake mushrooms or brown mushrooms; 100 g Mung beans-; 7-10 Tbsp Seedlings; 1/2-1 TEASPOON Sambal Oelek; 6-8 TABLESPOONS Soy sauce; 500 g Pork tenderloin; 1 TEASPOON Sesame; 2 TABLESPOONS Sesame oil (e.g. dark); 7-10 Tbsp parchment paper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 3

500 g Pointed cabbage
2 medium-sized carrots
125 g Sweet peas
125 g Shiitake mushrooms or brown mushrooms
100 g Mung beans-
7-10 Tbsp Seedlings
1/2-1 TEASPOON Sambal Oelek
6-8 TABLESPOONS Soy sauce
500 g Pork tenderloin
1 TEASPOON Sesame
2 TABLESPOONS Sesame oil (e.g. dark)
7-10 Tbsp parchment paper

Directions

1
Clean, wash and quarter the cabbage and remove the stalk. Cut the cabbage into strips. Peel, wash and cut carrots into sticks. Clean and wash the mangetouts. Clean and grate mushrooms. Carve mushroom caps if necessary. Sort the sprouts, rinse and drain
2
Mix the vegetables and mushrooms and put them into 2 bamboo steamer baskets lined with parchment paper or a steamer tray. Mix the sambal and soy sauce. Dab the meat dry, cut into slices and brush with it. Place the meat on the vegetables. Put the baskets on top of each other
3
Fill the wok or deep frying pan to about 1/3 with water, bring to the boil. Place baskets inside and steam everything covered for about 15 minutes. If necessary, add hot water in between
4
Roast sesame seeds in a pan without fat, remove. Arrange everything, drizzle the rest of the sambal mixture and sesame oil over it. Sprinkle with sesame seeds. Serve with Mie noodles or rice