Pork with spring onions
easy
25 mins
25 mins
Ingredients
- 7-10 Tbsp - Salt
- 7-10 Tbsp - Sugar
- 7-10 Tbsp - 200 g basmati rice
- 7-10 Tbsp - 100-150 g mung bean seedlings
- 7-10 Tbsp - 1 bunch spring onions
- 7-10 Tbsp - 1 garlic clove
- 7-10 Tbsp - 600 g pork tenderloin
- 7-10 Tbsp - 3 tablespoons oil (+ possibly 1 tablespoon sesame oil)
- 7-10 Tbsp - 5 tablespoons soy sauce
- 7-10 Tbsp - 2-3 tablespoons roasted cashew nuts (salted)
- 7-10 Tbsp - 1-2 tsp cornflour
Directions
- 1
Boil up just under 1⁄2 l of salted water. Cover the rice and cook over low heat for about 15 minutes.
- 2
Wash the seedlings, drain. Clean and wash spring onions. Cut the white into rings, the green into longish pieces. Peel and chop the garlic.
- 3
Dab meat dry and cut into bite-sized pieces. Heat 3 tablespoons of oil in a frying pan or wok. Fry the meat for 6-8 minutes. Season with salt and pepper. Add spring onions, garlic and possibly sesame oil and fry briefly.
- 4
Pour on 4 tablespoons of soy sauce and a good 200 ml of water, bring to the boil. Simmer for 1-2 minutes.
- 5
Roughly chop the cashews. Add the sprouts to the meat and bring to the boil again. Stir starch and a little water until smooth. Thicken the sauce with it and season to taste with about 1 tbsp. soy sauce and a little sugar. Sprinkle with cashew nuts.
- 6
Serve with the rice.
Nutrition Facts
470 kcal
45 g
13 g
40 g
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