After-work wok with schnitzel shreds
very easy
30 mins
30 mins
Ingredients
- 500 g Broccoli
- 1 red pepper
- 250 g Sweet peas
- 1 red chilli pepper
- 600 g Pork escalope
- 3 TABLESPOONS Sesame
- 2 TABLESPOONS Oil
- 5-6 Tbsp Soy sauce
- 2 TABLESPOONS liquid honey
- 1 TEASPOON Cornstarch
- 4-5 Stem(s) Coriander
Directions
- 1
Clean, wash and cut the broccoli into florets. Clean, wash and cut the peppers into strips. Wash and clean the mangetouts and cut them diagonally in half. Clean, wash and halve the chillies lengthwise, remove seeds and chop finely.
- 2
Wash the meat, dab dry with kitchen paper and cut into approx. 1 cm thin strips.
- 3
Roast the sesame seeds in a wok or large pan without fat until golden brown, remove. Heat the oil in the wok. Sauté the meat in it for approx. 3 minutes in 2 portions while turning, remove. Fry the broccoli and peppers in hot frying fat, stirring constantly 3-
- 4
Fry the sugar snap peas briefly.
- 5
Soy sauce, 1⁄8 Add l water, honey and chilli, bring to the boil. Stir starch with 1-2 teaspoons of water until smooth, stir into the vegetables and bring to the boil again. Add meat again and heat up briefly. Wash coriander, shake dry, pluck off leaves.
- 6
Do everything. Sprinkle with coriander and sesame seeds. Rice tastes nice with it.
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