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🍽️ Pan with Millet

273 kcal · 30 min · 4 servings

Ingredients

• 2 tbsp peanut oil
• 100 g millet
• 150 ml vegetable broth
• 200 g pork tenderloin
• 1 small red bell pepper
• 0.5 bunch spring onions
• 1 red chili pepper
• 1 mango
• 2 tbsp light soy sauce
• salt
• pepper (from the mill)
• turmeric
• aluminum foil

Instructions

1. 1. Heat one tablespoon of oil and toast the millet in it briefly while stirring. Pour in the broth, bring to a boil, and let it swell covered for 25 minutes.
2. 2. Cut the meat into bite-sized cubes. Wash the bell pepper, remove the stem and seeds, cut it in half, and remove all white inner membranes. Cut the bell pepper into cubes as well. Wash the spring onions, trim the ends, and cut them finely.
3. 3. Wash the chili pepper, remove the stem and seeds, cut it in half, and remove all white inner membranes. Cut the chili into fine cubes.
4. 4. Peel the mango. Remove the flesh from the pit and cut it into cubes.
5. 5. Heat one tablespoon of oil in a non-stick pan and fry the meat in it while stirring for about 4 minutes. Remove it, wrap it in aluminum foil, and keep it warm.
6. 6. Fry the spring onions in the cooking fat. Add the chili and bell pepper cubes and sauté them over high heat while stirring. Season with soy sauce. Stir in the millet, mango, and meat cubes and warm them in the sauce. Season with salt, pepper, and turmeric, and taste to finish.

Nutrition per serving

• kcal: 273
• Protein: 16 g · Fett/Fat: 8 g · Carbs: 34 g