Stir‑fry Vegetables with Pork Tenderloin

Ingredients

• 300 g pork tenderloin
• 1 red chili pepper
• 1 large carrot
• 100 g Sugar snap peas
• 1 handful soy sprouts
• 2 Spring Onions
• 200 g broccoli (or cauliflower)
• 100 g mushrooms
• 2 tbsp sesame oil
• 1 tsp five‑spice mix
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 2 tbsp Lime juice
• 2 tbsp oil
• Salt
• pepper (ground)
• coriander leaves

Instructions

1. 1.

   Season the pork tenderloin with salt and pepper, quickly sear in 1 tbsp oil in a pan until browned on all sides, then finish cooking in a preheated oven at 180°C for about 10 minutes. Wrap in foil and let rest before serving.

2. 2.

   Wash the chili pepper, slice lengthwise, remove seeds and white membranes, and dice finely. Mix lime juice with salt, pepper, remaining oil, and chili.

3. 3.

   Peel the carrot and cut into sticks. Trim and wash sugar snap peas, halving if desired. Clean spring onions and cut into slanted rings or pieces. Break broccoli into florets, rinse, drain, then blanch in boiling salted water for 2 minutes. Cool quickly in ice water and drain well. Clean mushrooms; leave whole or halve depending on size.

4. 4.

   Heat sesame oil in a wok, add carrot sticks and mushrooms, stir‑fry for 2 minutes. Add soy sprouts and sugar snap peas, cook another 2 minutes. Toss in spring onions and broccoli, season with five‑spice powder, soy sauce, and fish sauce. Slice the pork into thin strips and brush with the chili‑lime mixture. Arrange on top of the vegetables and sprinkle with coriander leaves before serving.