INGREDIENTS:

• 1 organic: leek, carrot, ginger, chili, red chili, red pepper, lime, garlic
• handful of organic chard
• 300g free-range pork tenderloin
• 1 tsp. corn starch
• 1 tsp. brown sugar
• 1/2 tsp. salt

Beautiful day, isn’t it?

So it’s time for something fresh, fast, easy and very delicious! Fresh organic veggies and meat stir-fried on fire are the special guests of this day. Prepare yourself, and let’s get to it! Yummy!

Steps:

Preparing the ingredients for frying:

1. Take 1 organic leek, wash well and cut it into major slices. Do the same with the organic carrot.
2. Take 1 organic chili, remove the “hat” and get rid of the seeds, you can follow the video. Slice the seedless organic chili.
3. Repeat the previous step with 1 organic red pepper.
4. Take a handful of organic chard, wash well, remove the stems and slice it into major slices.
5. Take 1 organic ginger, remove the skin and slice it well into minor strips.
6. Take 1 red chili, remove the “hat” and get rid of the seeds. Slice it for good.
7. Take 2 garlic cloves, unpeel it, smash and chop well.
8. Take 300g of free-range pork tenderloin and cut it into minor thin pieces.
9. You will need 1 cup of water, add there 1 tsp. of corn starch. Mix well.
10. Add the juice from a whole 1 lime.
11. Add a pinch of salt. Mix well.

Stir-fry:

1. Preheat the pan well.
2. Add some oil.
3. Add sliced red chili, garlic, and ginger slices into the pan. Stir fry for 10-15 sec.
4. Add sliced 300g of free-range pork tenderloin. Stir fry for 20-30 sec.
5. Add red pepper, leek, and carrot into the pan. Stir fry for 10-15 sec.
6. Add in organic chili. Toss and fry for 10 sec.
7. Note: Always stir and toss the goods, because they will burn on this heat. And we don’t want it to happen, right?
8. Add a handful of organic chard. Stir fry for 10-20 sec.
9. Add the corn starch mixture to the pan. Stir fry for 10-15 sec.

Serving:

1. Make a “pillow” from the cup of cooked rice.
2. Transfer the stir fry over the rice “pillow”.
3. Chop and add some spring onions.
4. Enjoy! Bon Almazan!