For the Asian pan, season the meat with pepper and curry. Mix the soy sauce, sesame oil and honey, add the garlic and chili and marinate the meat in it for a few hours.
Then fry vigorously, add the pods, carrots, onion greens, mushrooms and sprouts, fry briefly and deglaze with a little pineapple juice.
Pour in the soup and simmer gently. Serve with rice and garnish the Asian pan with coriander leaves.