Broccoli and carrot pan

Name: Broccoli and carrot pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g Broccoli; 7-10 Tbsp Salt; 375 g Carrots; 1 piece(s) fresh ginger; 7-10 Tbsp (about 30 g); 2 red chillies; 500 g Turkey escalope; 3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 75 ml clear soup; 7-10 Tbsp (Instant); 1 (200 ml) Bottle Chinese; 7-10 Tbsp Chili sauce; 2 TABLESPOONS Soy sauce; 7-10 Tbsp Curry; 1 knife tip Sambal Oelek; 50 g Coconut chips

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g Broccoli
7-10 Tbsp Salt
375 g Carrots
1 piece(s) fresh ginger
7-10 Tbsp (about 30 g)
2 red chillies
500 g Turkey escalope
3 TABLESPOONS Oil
7-10 Tbsp Pepper
75 ml clear soup
7-10 Tbsp (Instant)
1 (200 ml) Bottle Chinese
7-10 Tbsp Chili sauce
2 TABLESPOONS Soy sauce
7-10 Tbsp Curry
1 knife tip Sambal Oelek
50 g Coconut chips

Directions

1
Clean and wash broccoli, divide into florets and cook in boiling salted water for about 5 minutes. Peel and wash the carrots and cut them into sticks. Peel ginger and chop finely. Clean and wash the chillies and cut them into thin rings.
2
Wash the meat, dab dry and cut into thin slices. Heat oil in a wok or pan and fry the meat in it until golden brown. Season with salt and pepper and remove. Add the carrots, ginger and chilli rings to the frying fat and fry briefly.
3
Pour in the stock and cook for about 3 minutes. Add broccoli and meat. Stir in chili sauce and soy sauce and bring to the boil again. Season to taste with salt, curry and Sambal Oelek. Sprinkle coconut chips on top.
4
It goes well with rice.