After-work wok with schnitzel schnitzel

For 4 servings
  • 500 g Broccoli
  • 1 red pepper
  • 250 g sugar snap peas
  • 1 red chilli pepper
  • 600 g Pork escalope
  • 3 EL Sesame
  • 2 EL Oil
  • 5–6 EL soy sauce
  • 2 tbsp liquid honey
  • 1 TL cornstarch
  • 4–5 stem (s) Coriander
30 minutes
very easy
Clean and wash broccoli and cut into florets. Clean and wash the peppers and cut into strips. Wash and clean the sugar snap peas and cut in half diagonally. Clean and wash the chilli, cut in half lengthways, core and finely chop.
Wash the meat, pat dry with kitchen paper and cut into approx. 1 cm thin strips.
Roast the sesame seeds in a wok or a large pan until golden brown, remove. Heat the oil in the wok. Sear the meat in 2 portions for approx. 3 minutes, turning, remove. Fry the broccoli and paprika in the hot frying fat, stirring constantly, for 3–4 minutes.
Briefly fry the snow peas.
Add the soy sauce, 1⁄8 l water, honey and chilli, bring to the boil. Mix the starch with 1-2 teaspoons of water until smooth, stir into the vegetables and bring to the boil again. Add the meat again and heat briefly. Wash the coriander, shake dry, pull off the leaves.
Arrange everything. Sprinkle with coriander and sesame seeds. Rice also tastes really nice.
1 portion approx:
  • 360 kcal


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