Spicy shiitake curry

Name: Spicy shiitake curry
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 2-3 Carrots (approx. 250 g); 1 collar Spring onions; 200 g Shiitake mushrooms; 3 (500 g) Pork escalope; 2 TABLESPOONS Oil; 7-10 Tbsp salt, pepper, 1 tablespoon curry; 1/2 TEASPOON clear broth (instant); 1-2 TEASPOONS Cornstarch; 150 g Cream-Yoghurt; 1-2 TABLESPOONS Soy sauce; 7-10 Tbsp Mint

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 3

2-3 Carrots (approx. 250 g)
1 collar Spring onions
200 g Shiitake mushrooms
3 (500 g) Pork escalope
2 TABLESPOONS Oil
7-10 Tbsp salt, pepper, 1 tablespoon curry
1/2 TEASPOON clear broth (instant)
1-2 TEASPOONS Cornstarch
150 g Cream-Yoghurt
1-2 TABLESPOONS Soy sauce
7-10 Tbsp Mint

Directions

1
Peel and wash the carrots and cut them into sticks. Clean, wash and cut spring onions into rings. Clean the mushrooms, clean them well and carve them crosswise. Wash the meat, dab dry and cut into fine strips
2
Heat the oil in a wok or large frying pan. Fry the meat, carrots, mushrooms and spring onions over a high heat for about 5-8 minutes while turning. Season with salt and pepper. Sprinkle with curry and sauté briefly. Add 1/8 l water and stock, bring to the boil
3
Mix starch and yoghurt until smooth. Bind the curry with it. Season to taste with soy sauce. Serve everything. Garnish with mint if necessary. Serve with rice (e.g. basmati)