🍽️ Quick Pork Fillet with Wok Vegetables

Name: Quick Pork Fillet with Wok Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g pork fillet; 1 red chili pepper; 1 larger carrot; 100 g snow peas; 1 handful bean sprouts; 2 spring onions; 200 g broccoli (or cauliflower); 100 g mushrooms; 2 tbsp sesame oil; 1 tsp five-spice powder; 1 tbsp soy sauce; 1 tbsp fish sauce; 2 tbsp lime juice; 2 tbsp oil; salt; pepper (freshly ground); coriander leaves

461 kcal · 30 min · 4 servings

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Ingredients

300 g pork fillet
1 red chili pepper
1 larger carrot
100 g snow peas
1 handful bean sprouts
2 spring onions
200 g broccoli (or cauliflower)
100 g mushrooms
2 tbsp sesame oil
1 tsp five-spice powder
1 tbsp soy sauce
1 tbsp fish sauce
2 tbsp lime juice
2 tbsp oil
salt
pepper (freshly ground)
coriander leaves

Instructions

1. Preheat the oven to 180 degrees Celsius.
2. Season the pork fillet with salt and pepper.
3. Heat 1 tablespoon of oil in a frying pan.
4. Sear the meat on all sides.
5. Place the pan in the oven for about 10 minutes.
6. Wrap the cooked meat in foil and let it rest.
7. Wash the chili pepper and slit it lengthwise.
8. Remove the seeds and the white inner membranes.
9. Dice the chili very finely.
10. Mix lime juice, salt, pepper, the remaining oil, and the chili to make a marinade.
11. Peel the carrot and cut it into batons.
12. Clean the snow peas and wash them.
13. Halve the snow peas if they are very large.
14. Clean the spring onions and cut them into diagonal slices.
15. Divide the broccoli into small florets.
16. Wash the broccoli florets and let them drain.
17. Bring salted water to a boil.
18. Blanch the broccoli in the boiling water for 2 minutes.
19. Remove the broccoli and shock it with cold water.
20. Dry the broccoli thoroughly.
21. Clean the mushrooms.
22. Halve the mushrooms if they are very large, or leave them whole.
23. Heat sesame oil in a wok.
24. Add the carrot batons and mushrooms to the wok.
25. Stir-fry the vegetables for 2 minutes.
26. Add the bean sprouts and snow peas.
27. Cook the vegetables for another 2 minutes.
28. Add the spring onions and broccoli to the wok.
29. Season with five-spice powder, soy sauce, and fish sauce.
30. Slice the rested pork fillet.
31. Brush the meat slices with the chili-lime marinade.
32. Place the meat on top of the vegetables.
33. Sprinkle the dish with fresh coriander leaves.
34. Serve the dish immediately.

Nutrition per serving

kcal: 461
Protein: 44 g · Fett/Fat: 24 g · Carbs: 16 g