Coconut rice with vegetables and meat
- 1 Duck breast fillet (approx. 250 g)
- 150 g Pork escalope
- 150 g Turkey breast
- 350 g Carrots
- 1 leek stick
- 1 large yellow pepper
- 1/2 small Chinese cabbage
- 100 g Oyster mushrooms
- 100 g Bean seedlings
- 200 g rice (e.g. Basmati)
- 200 ml Coconut milk, unsweetened (can)
- 4 EL Oil
- Salt
- black pepper
- 2-3 EL soy sauce
- 3-4 EL orange juice
- 1-2 EL dry sherry
45 minutes
easy
- 1.
- Dab off the meat. Cut into thin strips. Clean or peel the vegetables, wash them. Cut carrots into slices, leek into rings, peppers into pieces, cabbage into strips. Grate and chop mushrooms. Wash the seedlings, drain them
- 2.
- Soak rice in boiling coconut milk with a good 200 ml of water (or only in 400 ml of salted water) for 15-18 minutes
- 3 .
- Heat the oil in a wok or pan. Fry the meat in portions for 3-5 minutes while turning. Season and remove
- 4.
- Fry vegetables, mushrooms and sprouts one after the other in a lightly oiled wok while turning, season. Push the cooked vegetables to the edge
- 5.
- Add the meat, heat again. Mix with soy sauce, orange juice and sherry. Simmer briefly, season to taste. Serve with the coconut rice
1 person approx:
- 570 kcal
- 2390 kJ
- 38 g protein
- 23 g fat
- 48 g carbohydrates
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