Hot ginger meat from the wok

Name: Hot ginger meat from the wok
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 600 g Pork escalope; 4 large red chillies (peppers); 4 TABLESPOONS Oyster sauce; 1 collar Spring onions; 50 g Ginger Tuber; 1 Garlic clove; 1 red pepper; 100 g roasted cashews; 1 Lime; 1/2 Pot of coriander; 1 TABLESPOON Oil; 2 TABLESPOONS Soy sauce; 7-10 Tbsp Sugar

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

600 g Pork escalope
4 large red chillies (peppers)
4 TABLESPOONS Oyster sauce
1 collar Spring onions
50 g Ginger Tuber
1 Garlic clove
1 red pepper
100 g roasted cashews
1 Lime
1/2 Pot of coriander
1 TABLESPOON Oil
2 TABLESPOONS Soy sauce
7-10 Tbsp Sugar

Directions

1
Wash the meat, dab dry and cut into strips. Wash chilli and cut into rings. Mix meat, chilli rings and oyster sauce and marinate for about 30 minutes. Wash and clean spring onions and cut into pieces. Peel ginger and cut into thin strips. Peel garlic and chop finely.
2
Halve, clean and wash the bell peppers. Halve the pepper pieces again and cut into thin strips. Coarsely chop the cashew nuts. Halve lime, squeeze juice. Wash the coriander, shake dry and cut roughly into strips. Heat oil in a pan. Remove the meat from the marinade and fry briefly in the oil. Add paprika, ginger and spring onions. After about 1 minute marinade, add 1-2 tbsp. water, lime juice, garlic and cashew nuts and continue cooking for about 2 minutes. Season meat with soy sauce and possibly a little sugar.
3
Heat oil in a pan. Remove the meat from the marinade and fry briefly in the oil. Add paprika, ginger and spring onions. After about 1 minute marinade, add 1-2 tbsp. water, lime juice, garlic and cashew nuts and continue cooking for about 2 minutes. Season meat with soy sauce and possibly a little sugar. Fold in coriander and serve. Papadums taste good with this
4
Waiting time approx. 20 minutes