Pork tenderloin with wok vegetables
600 g pork tenderloin
120 g Blue Dragon Sweet Chili and Garlic stir-fry sauce
300 g pakchoi cabbage
200 g brown beans
300 g green bell pepper
300 g carrots
500 g boiled rice
50 g salted peanuts
10 g sesame seeds
50 g rape seed oil
salt or soy sauce, according to taste
Boil the rice. Cut the fillet, carrots, cabbage and the bell pepper into thin strips. Fry the pork strips in oil in a hot pan, add the vegetables and continue frying for a couple of minutes. Add the rice and fry until warm. Finally add the stir-fry sauce and sesame seed. Add salt or soy sauce according to taste. Garnish with salted peanuts.