Asian pan, sweet-sour

Name: Asian pan, sweet-sour
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 100 g Long grain rice; 7-10 Tbsp Salt; 2 (approx. 200 g) Carrots; 50 g Mung bean sprouts; 250 g Pork escalope; 2 TABLESPOONS Sesame Oil; 7-10 Tbsp Pepper; 1 jar (350 g) F; 7-10 Tbsp Chives

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

100 g Long grain rice
7-10 Tbsp Salt
2 (approx. 200 g) Carrots
50 g Mung bean sprouts
250 g Pork escalope
2 TABLESPOONS Sesame Oil
7-10 Tbsp Pepper
1 jar (350 g) F
7-10 Tbsp Chives

Directions

1
Cook the rice in 200 ml boiling salted water for about 20 minutes. In the meantime peel carrots and cut them diagonally into thin slices. Rinse sprouts cold. Dab meat dry and cut into thin strips.
2
Fry vigorously all around in hot oil. Season with salt and pepper. Add carrots and sprouts and cook for about 3 minutes. Add "sweet and sour" and 50 ml water and heat up as well.
3
Mix in the rice. Wash the chives, dab dry and cut into small rolls. Sprinkle over the dish.