Chinese cabbage pans
- 175 g red pepper
- 100 g Mushrooms
- 150 g Pork schnitzel
- 1 (approx. 400 g) head of Chinese cabbage
- 2-3 tablespoons Sesame oil
- salt
- Sambal Oelek
- Noble sweet paprika
- 1 EL Tomato paste
- 200 ml Asiafond
- Chervil and parsley
25 minutes
easy
- 1.
- Clean and wash the peppers and cut into fine strips. Clean the mushrooms, wash them if necessary, cut them in half. Wash the schnitzel, pat dry, cut into strips. Clean the cabbage, cut out the stalk.
- 2.
- Also cut the leaves into fine strips. Heat the sesame oil. Fry the meat, mushrooms and peppers in it, stirring, for about 3 minutes over high heat. Season with salt, sambal oelek and paprika. Stir in tomato paste.
- 3.
- Deglaze with Asian stock, bring to the boil briefly. Fold in strips of cabbage. Season again to taste. Serve lavishly sprinkled with chervil and parsley.
1 person approx:
- 220 kcal
- 920 kJ
- 23 g protein
- 12 g fat
- 5 gCarbohydrates
Leave A Comment