Fillet Tips with Mango From the Wok

Preparation (about 50 min):

Cut the root of the spring leek into small pieces, score two thirds of the white leek about six times lengthwise, place in cold water (makes a leek flower), cut the remaining green into pieces.

Clean fennel, peel onion, cut both into strips.

Peel mango and cut into wedges. Cut chili pepper into rolls, peel garlic clove, chop finely. Pluck cilantro, chop coarsely. Rub mushrooms well with kitchen paper, cut into slices. Cut meat into flakes.

Heat wok with peanut oil, brown onions and fennel, add green of the garlic, chili rolls, leek and ginger. Sauté meat in the center, season with pepper, add mushrooms and mango, fold in mango chutney, pour apple juice, sprinkle pink berries, season with salt, toss in cilantro.

Arrange dish on plate, garnish with leek flower.

358 Kcal – 13 g fat – 39 g egg white – 21g carbohydrates – 1, 5 Be

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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