Ingredients: 50 grams butter, 1 red onion, 2 garlic cloves, 2 tablespoons syrup, 1 tin tomato puree, 1 mespunt cajun spices, 1 teaspoon cinnamon, 1 star anise, 2 pork scallops, 100 grams snow peas, 2 onions, 1 red pepper, 125 grams bean sprouts, noodles,
Make a day ahead the marinade (or at the latest 12 hours in advance). Melt 50 grams of butter. Cook in the butter 1 finely chopped red onion and 2 finely chopped garlic cloves. Add, as the onion has softened, 2 tablespoons syrup, 1 tin tomato puree, 1 pinch cajun spices, 1 teaspoon cinnamon and 1 star anise. Bring to the boil while stirring. Lower the heat and let it simmer for 5 minutes. Let the marinade cool completely. Cut 2 pork scallops each into 3 pieces. Rub the pork scallops well with the marinade. Place the marinated pork scallops in a lockable bowl. Add the rest of the marinade and turn the closed bowl in the refrigerator.
Preheat the oven at 180 degrees (fan). Scrape excess marinade from the pork scallops. Explain the pork scallops in a ovenproof dish. Put the ovenproof in the preheated oven for about 15 to 20 minutes.
The stirfried vegetables are prepared in the Actifry. Add to the ‘thick’ marinade 50 ml of water so you get a sauce. Put in the Actifry 1 tablespoon oil, 100 grams snow peas, 2 chopped onions, 1 red pepper and the marinade sauce. Turn the Actifry approximately 10 minutes on. Then add 125 grams bean sprouts and turn on the Actifry for another 5 minutes. Prepare the noodles according pack instructions. Serve the marinated pork scallops and stirfried vegetables with noodles.
The stirfried vegetables you can also wok. Heat oil in a wok. Stir fry 2 chopped onions until the onions are soft. Then add 100 grams snow peas and 1 chopped red pepper. Stir fry about 5 minutes. Make the marinade with 50 ml of water to a sauce. Pour the marinade sauce to the vegetables and add 125 grams bean sprouts. Heat it well. Serve the stirfried vegetables with the marinated pork scallops and noodles. Enjoy!