TENDERLOIN COOKED WITH MUSHROOMS AND MULTICOLOURED PEPPERS

 

1 1/2 kg tenderloin. trimmed and sliced

1/2 cup olive oil

2 tsp grated fresh ginger

2 cups carrots cut into julienne strips

2 cups multi-colored peppers

100 gr plain mushrooms

100 gr Pleurotus mushrooms

2 cups vegetable stock 

Sauce:
1 tbsp oyster sauce

1 tsp soy sauce

White pepper to taste

1 tbsp  tomato ketchup

Saute the tenderloin slices in olive on both sides sprinkle with grated ginger and set aside.  In the same saucepan saute the vegetables, pour in the vegetable stock, and simmer until tender and dry.

Mix the sauce ingredients well together and spoon over the tenderloin and vegetables. Serve with steamed rice.