Fillet Vegetable Wok
easy
90 mins
90 mins
Ingredients
- 2 red chillies
- 1 piece(s) (approx. 20 g) Ginger
- 1 Lime
- 2 TABLESPOONS dry sherry
- 8 TABLESPOONS + 6-8 tablespoons soy sauce
- 1 TABLESPOON liquid honey
- 8-10 Tbsp Oil (e.g. sesame oil)
- 1 TABLESPOON Sesame seeds
- 300 g Pork tenderloin
- 300 g Chicken filet
- 250 g Broccoli
- 3 colourful peppers (e.g. green, yellow and red)
- 1 collar Spring onions
- 3-4 (approx. 350 g) Carrots
- 1 (approx. 500 g) baby Chinese cabbage
- 100 g frozen peas
- 100 g Oyster mushrooms
- 100 g Mushrooms
- 50 g Cashew nuts
- 1 TABLESPOON Curry
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4-6 Tbsp Asian sauce, sweet-sour
- 7-10 Tbsp Lime and chili
Directions
- 1
Halve the chillies lengthwise, remove seeds and chop finely. Peel ginger and grate finely. Wash the lime, dab dry and grate the peel. Squeeze the juice. Mix lime peel and juice, ginger, chilli, sherry, 8 tablespoons soy sauce, honey, 4 tablespoons oil and sesame. Wash the meat and pat dry. Cut chicken filet into thin strips, pork filet into fine slices. Marinate the meat with the chilli marinade for about 1 hour. Turn from time to time
- 2
Clean and wash broccoli and cut into florets. Then drain. Clean, wash, quarter and cut the peppers into rhombs. Clean and wash spring onions and cut them diagonally into pieces. Peel, wash and cut carrots into sticks. Clean, wash and cut Chinese cabbage into rough strips. Defrost peas. Clean, wash and possibly chop the mushrooms smaller. Arrange vegetables and meat separately on plates. Garnish with lime. Heat 4-6 tablespoons of oil in portions in an electric table wok. Fry meat with vegetables or just vegetables in portions. Season to taste with cashew nuts, remaining soy sauce, curry, salt, pepper or sweet-and-sour sauce. Basmati rice goes well with it
- 3
Drink: cold beer
- 4
Waiting time approx. 1 hour
Nutrition Facts
410 kcal
18 g
21 g
32 g
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