Mihoensalade with pineapple, pork tenderloin and shrimps

Name: mihoensalade with pineapple, pork tenderloin and shrimps
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 250 g Mihoen; 250 g tenderloin; 4 tablespoons stir fry oil; 125 g rose shrimp; 1 Red pepper in rings; 1 bag fresh fresh mint (15 g), finely chopped; 4 tablespoons lime juice; 1 tablespoon Thai fish sauce; 3 tablespoons light soy sauce; 50 g unsalted peanuts minced meat; 4 to stick pineapple (fresh), in pieces; 3 bunch onions in rings

A tasty recipe. The main course contains the following ingredients: meat, noodles, pork tenderloin, stir-fry oil, pink shrimp, red pepper (in rings), fresh mint ((15 g), finely chopped), lime juice, Thai fish sauce, light soy sauce, unsalted peanuts (minced meat), pineapple ((fresh), in pieces) and spring onions (in rings).

Ingredients

Kitchen Stuff

stir fry

Directions

Cut Mihoen in half and let it soak for 4 minutes in a pan with plenty of boiling water.
Drain Mihoen in colander under cold running water and let it drain.
Cut the pork tenderloin into thin slices.
Heat 2 tablespoons of oil in woks and stir-fry 2 minutes on high heat.
Remove the meat and sprinkle with salt and pepper.
In wokmihoen 3-4 mins carefully scoop with remaining oil, shrimp, red pepper, half of mint, lime juice, fish sauce and soy sauce.
Meanwhile, roast peanuts in dry frying pan and let cool on plate.
Arrange Mihoen over four plates and lay pineapple pieces and pork tenderloin on them.
Sprinkle with leftover mint, spring onions and peanuts..