Coco Beans Mixed Vegetables with Pork Tenderloin

A bean recipe for every taste:

For the marinade, toast the sesame seeds in a non-stick pan until golden brown, without adding any fat. Stir through soy sauce with sambal oelek, sugar and pepper. Squeeze and add garlic clove and add sesame seeds. Cut pork tenderloin into slices as narrow as possible and mix with marinade. Cover and marinate in the refrigerator for twenty to thirty minutes.

Prepare coco beans (ready to cook, e.g. peel, remove woody parts and dirt) and cut into triangular pieces. Peel strips from the carrot with a peeler. Halve the onion and cut lengthwise into strips. Cut away the leaves from the celery stalk for the garnish, remove the stalk and cut into thin slices.

Drain the marinade from the meat and keep it ready.

Heat the oil well in a wok or large frying pan. Sear the meat briefly, turning throughout, then remove from the frying pan.

One by one, add the celery sticks, coco beans, carrot shavings, and onion strips to the frying pan and stir-fry together until crisp. Mix meat and marinade to vegetables and bring to a boil again. Season with soy sauce and sambal oelek if necessary. Serve and garnish with the celery leaves.

Serve with round grain rice with barley: soak a handful of barley grains the day before. Place long-grain rice and drained barley in a roasting pan.

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