Asian vegetable meat pan

Name: Asian vegetable meat pan
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 150 g Basmati rice; 7-10 Tbsp Salt; 300 g Carrots; 1 (350 g) Stalk leek (leek); 1 (approx. 500 g) small head white cabbage; 1 small, red chili pepper; 400 g Pork escalope; 100 g Cashew nuts; 2 TABLESPOONS Oil; 200 ml Pineapple juice; 200 ml Vegetable broth (instant); 100 ml Tomato Ketchup; 50 ml Chili sauce; 2 TEASPOONS Cornstarch; 7-10 Tbsp Coriander

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

150 g Basmati rice
7-10 Tbsp Salt
300 g Carrots
1 (350 g) Stalk leek (leek)
1 (approx. 500 g) small head white cabbage
1 small, red chili pepper
400 g Pork escalope
100 g Cashew nuts
2 TABLESPOONS Oil
200 ml Pineapple juice
200 ml Vegetable broth (instant)
100 ml Tomato Ketchup
50 ml Chili sauce
2 TEASPOONS Cornstarch
7-10 Tbsp Coriander

Directions

1
Put rice in boiling salted water and cook covered for 10-12 minutes. In the meantime, wash, peel and slice the carrots. Clean, wash and slice the leek.
2
Clean the white cabbage, quarter, wash and cut into strips. Wash chilli, carve lengthwise, remove seeds and cut into rings. Wash cutlets, dab dry and cut into strips. Drain rice, let drain.
3
Roast the cashew nuts in a pan without fat until golden brown, take them out. Heat the oil in the pan and fry the meat on all sides. Add vegetables and chilli and fry for 2-3 minutes, turning frequently.
4
Add the juice, stock, ketchup and chilli sauce, simmer for 5 minutes. Stir starch with a little water until smooth, stir into the boiling liquid. Simmer for 1 minute. Add rice, mix in, heat up again.
5
Season to taste with salt. Sprinkle with cashew nuts and serve garnished with coriander.