Pork Tenderloin with Sugar Snap Peas from the Wok

Ingredients

• 600 g pork tenderloin fillet
• 4 tbsp light soy sauce
• 3 tbsp Lemon juice
• 1 cm ginger (finely chopped)
• 1 tsp Dried oregano
• 2 tbsp oil
• 200 g Sugar snap peas
• 0.5 bunch coriander
• 1 clove garlic (chopped)
• 4 Carrots
• 1 bunch scallions
• 2 tbsp oil
• 100 ml Vegetable broth
• Salt
• Pepper
• soy sauce
• oyster sauce

Instructions

1. 1.

   Cut the meat into bite-sized pieces and place in a freezer bag with soy sauce, lemon juice, ginger, oregano, and oil. Seal well and massage the mixture into the meat by gently kneading the bag; let it marinate for at least 30 minutes.

2. 2.

   Meanwhile peel the carrots and cut them lengthwise into thin sticks. Wash the sugar snap peas. Rinse the coriander, shake dry, and trim slightly smaller. Clean the scallions and finely chop the green parts. Split the carrot bulbs lengthwise and trim the root ends back.