Chinese soup

Name: Chinese soup
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Carrots; 1 small red pepper; 1 Stalk leek (leek); 1 (228 ml) small tin of bamboo shoots; 100 g Mung bean sprouts; 250 g Pork tenderloin; 4-6 Tbsp Teriyaki sauce; 2 TABLESPOONS Oil; 1 l clear chicken stock (instant); 2-3 TABLESPOONS Cornstarch; 7-10 Tbsp Parsley

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 Carrots
1 small red pepper
1 Stalk leek (leek)
1 (228 ml) small tin of bamboo shoots
100 g Mung bean sprouts
250 g Pork tenderloin
4-6 Tbsp Teriyaki sauce
2 TABLESPOONS Oil
1 l clear chicken stock (instant)
2-3 TABLESPOONS Cornstarch
7-10 Tbsp Parsley

Directions

1
Clean and wash the carrots, peppers and leek. Cut carrots into sticks, peppers into small pieces, leek into slices. Drain bamboo shoots and cut into slices. Wash the mung bean sprouts and drain well. Wash the meat, cut into thin strips and marinate in 2 tablespoons of Teriyaki sauce. Heat the oil and fry the meat in it.
2
Add carrots, peppers, leek, bamboo and mung bean sprouts, sauté and deglaze with the remaining Teriyaki sauce and chicken soup. Bring to the boil. Stir cornflour in a little cold water until smooth. Stir into the soup and bring to the boil again. Season to taste with salt and cayenne pepper