Chop Chinese cabbage pan

For 4 people
  • 200 g Basmati rice
  • Salt, pepper
  • 1 (approx. 500 g) Chinese cabbage
  • 4 medium-sized carrots
  • 2 EL Oil
  • 400 g Ground beef
  • 2 EL Cashew nuts
  • 2 TL Curry
  • 3–4 EL soy sauce
  • 1–2 Knife tip Chilli flakes
  • 4 EL Crème fraîche
30 minutes
light
1.
Cook rice in about 1⁄2 l of boiling salted water according to the instructions on the package . Clean and wash the cabbage, cut into strips. Peel and wash the carrots, halve lengthways and cut into slices
2.
Drain the rice and let it drain. Heat the oil in a wok or a large pan. Fry the mince until crumbly for 5–6 minutes. Season with salt and pepper. Add rice, vegetables and cashew nuts and stir-fry for 3–4 minutes. Dust with curry. Pour in the soy sauce and 5–6 tablespoons of water, cook for 3–4 minutes
3.
Season with salt, pepper and chilli to taste. Serve with a dollop of crème fraîche
1 person approx:
  • 560 kcal
  • 2350 kJ
  • 36 g protein
  • 24 g fat
  • 47 g carbohydrates

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