Ingredients: 2 pork escalopes, 100 grams sugar snaps, 3 spring onions, 100 grams shiitake, 1 small can of carrots, 250 ml stock, 50 ml cream, 1 tablespoon potato starch,
Number of persons: 3
Cut 2 pork escalopes into strips. Fry the pork escalope strips brown in hot oil. Add 100 grams halved in lenght sugar snaps and cook a few minutes. Then add 3 sliced spring onions and 100 grams sliced shiitake and cook it until the shiitakes soft. Then add 1 drained can of carrots and 250 ml stock. Leave to simmer for 10 minutes. Add 50 ml cream and 1 tablespoon potato starch and stir until the sauce binds. Enjoy!