Loin Roast with Carrots and Spring Onion

Cut lung roast into bite-sized pieces. Wash and slice the carrots and spring onion.

Heat oil in a saucepan and sauté lung roast with a pinch each of salt and pepper. Add carrots and fry for 10-12 minutes until golden brown, stirring occasionally.

Deglaze with a little water. Then add green onion, peas, teriyaki sauce and honey, stir well and let the mixture cook for about 3 minutes. Season with salt and pepper and enjoy hot.

Related Recipes:

Braised Chicken with ShrimpCut the chicken in half lengthwise and chop into quarters or divide with poultry shears. Place the chicken... Delightful Stilt – Venison Calf in Red WineA bean recipe for every taste: Preheat the kitchen stove to 200 °C. In a saucepan on the kitchen stove, bring... Salmon Curry with RiceFor the salmon curry with rice, cut leeks into thick slices and onions into large pieces. Wash the lemon... Spring Leek Parma Ham RollsCut the spring onions in half lengthwise, if necessary, place them in the hot clear soup and poach over medium... Strawberry Asparagus SaladFor the strawberry asparagus salad, cut off the asparagus stalks generously, cook the stalks until firm to the... Lobster on Arugula with Cognac MayoLobster salad: Bring salted water to a boil with a little cumin. The lobsters in the bubbling boiling water... Fillet of Veal with Warm Herb VinaigrettePreheat the kitchen stove to 80 °C. Heat a plate as well. Season the veal fillet with salt and pepper. Sear... Rolled Wild Boar RoastLay out wild boar shoulder and rub inside and out with pepper, salt and crushed juniper. To prepare the... Lamb Spice GoulashRemove the skin and fat from the meat and cut the meat into pieces weighing approximately 50 g. Peel and... Tom Yam Gung with Tomato1. defrost crayfish tails, rinse when cooled, peel, cut along the dorsal curvature, remove the intestines. Cut...