Crunchy wok vegetables

Name: Crunchy wok vegetables
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 10 g dried mu-err mushrooms; 250-300 g Pork tenderloin; 6-8 TABLESPOONS Teriyaki marinade; 1/2 Cauliflower; 7-10 Tbsp salt, cayenne pepper; 1 can(s) (236 ml) Pineapple; 2 Peppers (e.g. red and yellow); 1 collar Spring onions; 125 g Mongoose or soybean seedlings; 2 TABLESPOONS Oil; 125 g frozen peas; 1 TABLESPOON Cornstarch; 7-10 Tbsp Sambal Oelek

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

10 g dried mu-err mushrooms
250-300 g Pork tenderloin
6-8 TABLESPOONS Teriyaki marinade
1/2 Cauliflower
7-10 Tbsp salt, cayenne pepper
1 can(s) (236 ml) Pineapple
2 Peppers (e.g. red and yellow)
1 collar Spring onions
125 g Mongoose or soybean seedlings
2 TABLESPOONS Oil
125 g frozen peas
1 TABLESPOON Cornstarch
7-10 Tbsp Sambal Oelek

Directions

1
Pour boiling water over the mushrooms and let them swell for about 30 minutes
2
Wash the meat, pat dry and cut into thin slices. Mix with Teriyaki marinade, cover and let stand for about 30 minutes
3
Clean and wash the cauliflower and divide it into small florets. Cover and cook in 1/8 l boiling salted water for about 3 minutes. Drain and collect the vegetable water. Drain pineapple, catch the juice. Cut the pineapple into small pieces. Clean, wash and chop the peppers and spring onions. Sort and wash the sprouts. Drain mushrooms, chop them if necessary.
4
Drain the meat and collect the marinade. Heat 1 tablespoon of oil in a wok. Fry the meat in it until brown all around. Take out
5
Heat 1 tablespoon of oil in the frying fat. Fry the cauliflower, onions, peppers, sprouts, peas, mushrooms and pineapple briefly. Add vegetable water, 6 tbsp. pineapple juice and marinade and simmer for about 2 minutes. Add meat
6
Stir starch and 3 tablespoons of water until smooth. Bind vegetables with it. Season to taste and arrange. Rice tastes good with it