Oriental tenderloin Pan

Cook time: 0 min.
Servings: 6 portion(s)

Ingredients for Oriental tenderloin Pan

1		Broccoli "head"
1	bag	Cashew nuts
1		Medium onion, cut into 8 parts
1	tbsp	Oil
10	dl	Chicken broth
12	tbsp	Chinese soy sauce
2	clove	Garlic
2		Red Peppers
450	g	Pork Tenderloin
8	tbsp	Corn starch/maizenamel

Instructions for Oriental tenderloin Pan

To prepare the Oriental tenderloin Pan recipe, please follow these instructions:

Mix broth, soy sauce, maizenamel in a bowl. Heat a wok or skillet, cut the flesh in good heat by about 1 cm thick medallions and cut them then in ca 1/2 small strips.

Pour the oil in a wok/skillet and warm it up, but let it not smoking. Brown the meat in oil, stir constantly to the meat is no longer pink. Put the meat on paper towels.

Brown onion + garlic for about 2 mins, stirring continuously. Put peppers and broccoli in and fry the vegetables sprødmøre in about 2 min.

Add the meat and broth mixture and fry the meat is hot and the sauce is smooth. Stir in the nuts.

Tips:
Cook approximately 5 cups Basmati rice and serve with a little warm baguette.