Asia pan with lightning rice

Name: Asia pan with lightning rice
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 200 g Turkey escalope; 1 Onion; 1 Garlic clove; 1 red and yellow pepper; 100 g Sweet peas; 1 jar (180 g, separation weight; 110 g) Corn Veal; 2 TABLESPOONS Oil; 6 TABLESPOONS Asian sauce; 150 ml clear broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sambal Oelek; 1 pack of Basmati rice pre-cooked (2 cups of 125 g each); 7-10 Tbsp Coriander green and roasted sesame

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

200 g Turkey escalope
1 Onion
1 Garlic clove
1 red and yellow pepper
100 g Sweet peas
1 jar (180 g, separation weight; 110 g) Corn Veal
2 TABLESPOONS Oil
6 TABLESPOONS Asian sauce
150 ml clear broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sambal Oelek
1 pack of Basmati rice pre-cooked (2 cups of 125 g each)
7-10 Tbsp Coriander green and roasted sesame

Directions

1
Wash the meat, dab dry and cut into strips. Peel onion and garlic. Halve onion and cut into slices. Press garlic through a garlic press. Halve the bell peppers, clean, wash and cut crosswise into strips.
2
Wash and clean the sugar snap peas. Drain the baby corn in a sieve. Heat the oil in a pan. Fry the meat in it all around for about 1 minute. Add onion, garlic and paprika and fry for 2 minutes.
3
Add sugar snap peas and corn and cook for another 2 minutes while stirring. Deglaze with asia sauce and broth. Cook for 2 minutes and season with salt, pepper and Sambal Oelek. In the meantime, heat the rice in a bain-marie (10 minutes) or microwave (1 minute).
4
Arrange rice and asia pan on plates. Garnish as desired with coriander green and roasted sesame.