Pork with Vegetables

A bean recipe for every taste:

Cut the pork into narrow slices. Heat the oil in a preheated wok. Add the garlic, ginger and pork and fry for 1 to 2 min. until crispy on all sides.

Add the carrot, bell bell pepper, fennel and water chestnuts to the wok form and stir-fry for about 2-3 min.

Add the bean sprouts and sauté for 1 minute. Remove the pork as well as the vegetables from the wok and keep warm.

Add the Chinese rice wine, pork or chicken soup and sugar to the wok form. Stir the cornstarch with the water until smooth and stir into the sauce. Bring to a boil and stir constantly until the sauce is thickened and clear.

Add the meat and vegetables one more time to the wok form and stir-fry for 1 to 2 min until hot and coated with the sauce. Bring to the table immediately.

You instead dry sherry.

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