Hirsepfanne
A millet skillet with fresh ingredients from the turkey category. Try this and other recipes from Spoonsparrow!
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, freshly ground
- turmeric
- aluminum foil
Instructions
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1.
Heat 1 tbsp oil and briefly toast the millet while stirring. Add broth, bring to a boil, cover and let it simmer for 25 minutes.
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2.
Cut the pork into bite-sized cubes. Wash, trim, halve, deseed, remove white membranes from the bell pepper and cut into cubes. Wash, trim and finely slice the spring onions.
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3.
Wash, trim, deseed, remove white membranes from the chili pepper and dice finely.
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4.
Peel the mango, separate flesh from the pit and cube it.
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5.
Heat 1 tbsp oil in a non-stick pan and sauté the pork for about 4 minutes while stirring. Remove, wrap in foil and keep warm.
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6.
Sauté spring onions in the remaining fat. Add chili and bell pepper cubes and stir-fry over high heat until fragrant. Season with soy sauce. Stir in millet, mango and pork cubes and warm through. Finish with salt, pepper and turmeric to taste.
