Pork wok with tofu

1. 

red onion 2.75 oz (80 g) • sunflower oil 3 tbsp • pork thigh 7 oz (200 g)

Clean the onion, cut and fry in oil. Add meat cutted into strips.

2. 

ground red paprika 2 tsp • salt 0.5 tsp • Mung beans 7 oz (200 g) • water

After frying meat, add pepper, salt and pour water (400ml). Stew under the cover for 30 minutes. Cook the beans until soft in lightly salted water.

3. 

frozen vegetables (asian vegetable mix) 12.25 oz (350 g)

Add vegetables to the meat and stir.

4. 

white tofu 6.25 oz (180 g)

Add sliced tofu and beans. You can use other cooked beans instead of Mungo beans. Cook the contents of the wok briefly - simmer for 5 minutes.

5. 

water 1.3 cup (300 ml) • corn starch 0.5 oz (15 g) • soy sauce • spicy chili sauce

Mix the starch in water and thicken. Add soy and chili sauce to taste.