Roasted Pork with Carrots and Peppers

1. put on long-grain rice: Heat a tablespoon of cooking oil in a small saucepan over medium heat and briefly sweat 1 cup of long-grain rice in it until translucent (about 1 min). Then douse with a good 1 1/2 cups of water and bring to a boil once. Then turn off the flame and let it swell for 20 min with the lid closed. 2. Cut meat into thin strips and mix with two teaspoons of cornstarch on a deep plate.

3. slice vegetables, chop garlic 4. melt 1 teaspoon of cornstarch in 1/2 cup of clear soup (clear soup must be cooled down a little) 5. chop fresh herbs 6. heat wok or large frying pan to high temperature, then heat 3 tablespoons of cooking oil and add half of the meat and fry for about 2 minutes, stirring gently, at high temperature. Put the meat back on the plate and fry the second half of the meat and put it back on the plate again. 7.

Then fry the vegetables and garlic at high temperature for about 4 minutes, stirring gently, then add the meat, fold in the soy sauce, extinguish with a small shot of white wine, add 2 tablespoons of honey, two-thirds of the herbs and the clear soup with cornstarch. Turn down to medium heat and simmer for 6 min with the lid closed.

==== Et voilà, c’est Bon appétit! K a r liter – H e i n z –

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