Spicy Asian soup

Name: Spicy Asian soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g Pork tenderloin; 7-8 TABLESPOONS Soy sauce; 3 medium-sized carrots; 1 (250 g) red pepper; 1 Stalk leek (leek); 1 can(s) (314 ml) Bamboo shoots; 100 g Mongoose or soybean seedlings; 1/2 tsp (approx. 2 g) Oil; 7-10 Tbsp black pepper, salt; 2 TABLESPOONS Vegetable broth (instant); 1/2 TEASPOON Sambal Oelek

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

250 g Pork tenderloin
7-8 TABLESPOONS Soy sauce
3 medium-sized carrots
1 (250 g) red pepper
1 Stalk leek (leek)
1 can(s) (314 ml) Bamboo shoots
100 g Mongoose or soybean seedlings
1/2 tsp (approx. 2 g) Oil
7-10 Tbsp black pepper, salt
2 TABLESPOONS Vegetable broth (instant)
1/2 TEASPOON Sambal Oelek

Directions

1
Wash the meat, pat dry and cut into thin strips. Marinate in 6 tbsp. soy sauce covered for approx. 30 minutes, stir occasionally
2
Clean or peel, wash and chop the vegetables. Drain the bamboo. Sort and rinse the seedlings
3
Drain the meat and collect the marinade. Spread the bottom of the pot with oil and heat it up. Stir-fry meat for 2-3 minutes. Season with pepper and salt if necessary, remove
4
Briefly sauté the carrots, peppers and leek in hot frying fat. Deglaze with 1 1/2 l water. Bring to the boil, stir in stock and marinade, cover and simmer for 8-10 minutes
5
Cook bamboo and seedlings for the last 2-3 minutes. Heat the meat in the soup. Season to taste with Sambal Oelek, soy sauce and possibly some salt