Meat with Shrimp and Vegetables from the Wok

Ingredients

• 1 red bell pepper
• 1 green bell pepper
• 150 g bamboo shoots (sliced, canned)
• 3 spring onions
• 1 handful soy sprouts
• 600 g pork loin
• 250 g pre-cooked shrimp
• 1 piece ginger (5 cm)
• 3 Garlic cloves
• 0.5 red chili pepper (finely chopped)
• 4 tbsp light soy sauce
• 2 tbsp rice vinegar
• 1 tsp brown sugar
• 4 tbsp peanut oil
• 125 ml chicken stock
• Salt
• ground pepper

Instructions

1. 1.

   Slice the pork into thin strips, then cut into about 1.5 cm wide pieces.

2. 2.

   Wash and halve the bell peppers, remove seeds, and slice lengthwise into fine strips. Wash spring onions and cut a good portion of the green part into rings. Peel garlic and finely chop. Peel ginger and finely chop.

3. 3.

   Whisk soy sauce with rice vinegar and sugar. Heat 2 tbsp peanut oil in the wok. Fry the pork portions vigorously until browned, then remove from the wok. When all pork is cooked, briefly stir-fry the shrimp and remove.

4. 4.

   Add remaining oil to the wok and sauté bell peppers for 2 minutes while stirring. Add spring onions and bamboo shoots and continue cooking. Then add soy sprouts, garlic, chili, and ginger, stir-frying everything for about 1-3 minutes until well cooked. Pour in the sauce mixture and chicken stock. Dissolve starch in a little water and mix in. Bring to a boil, season with salt and pepper. Stir in pork and shrimp, serve immediately.