Woksaté with fresh atjar

Name: woksaté with fresh atjar
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 100 ml White wine vinegar; 4 el sugar; 2 bags Dutch raw vegetables a 150 g; 1 cucumber in long strips; 2 el sunflower oil; 300 g tenderloin in blocks of 1 1/2 x 1 1/2 cm; 1 pot satay sauce mild (400 g); 1 baguette in slices

A tasty asian recipe. The main course contains the following ingredients: meat, white wine vinegar, sugar, Dutch raw vegetables (a 150 g), cucumber (in long strips), sunflower oil, pork tenderloin (in cubes of 1 1/2 x 1 1/2 cm), saté sauce (mild (400 g)) and baguette (in slices).

Ingredients

Directions

Bring the vinegar to the boil with the sugar. Dissolve the sugar. Put the raw vegetables and cucumber in a deep bowl. Pour the vinegar mixture over and allow to cool. Spoon the atjar occasionally.
In the meantime, heat the oil in a stir frying pan, stirring the pork tenderloin with salt for 2 minutes. Add the satay sauce and heat for another 5 minutes on low heat.
Spoon the saté and atjar on 4 plates. Serve with the baguette. Tasty with fried onions (box 100 g).