Pork and Vegetable Pan
Cut the pork tenderloins into thin slices. Rinse the red chile pepper, trim, remove seeds and ribs, and dice finely. Mix the red chile pepper with soy sauce and toss the pork tenderloins with it.
Trim, rinse and cut the napa cabbage into wide strips. Rinse the carrots and cut into strips. Peel the ginger and finely dice.
Heat oil in a pan and fry the napa cabbage and carrots in it for about 4 minutes. Season with salt and remove the cabbage and carrots from the pan. Fry the pork tenderloins and ginger in the same pan and fry briefly. Pour in the vegetable broth and chile sauce. Mix the cornstarch with a little water and stir into the pork tenderloins. Bring to a boil and simmer until the sauce thickens. Add the carrot and napa cabbage back and season with salt and pepper.
Serve with rice.