China Pan
easy
40 mins
40 mins
Ingredients
- 1 big red and green
- 7-10 Tbsp Sweet pepper
- 1 big onion
- 2 Garlic cloves
- 600 g Turkey escalope
- 3 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1/8 l dry white wine
- 2 TABLESPOONS White wine vinegar
- 1/4 l clear broth (instant)
- 1 TABLESPOON Soy sauce
- 125 g Bean sprouts
- 1 TABLESPOON Cornstarch
- 1-2 TEASPOONS Sugar
Directions
- 1
Clean, wash and cut the peppers into pieces. Peel onion and garlic and chop finely. Wash the meat, dab dry well and cut into fine strips with a sharp knife. Heat the oil in a large pan and fry the meat in it in portions until brown all around. Season with salt and pepper.
- 2
Remove and keep warm. Sauté the diced onion and garlic in the frying fat until transparent. Add pieces of paprika and also fry briefly. Mix in the meat. Deglaze with wine, vinegar, stock and soy sauce and braise for about 5 minutes. Rinse soybean sprouts in cold water, drain well and fold in. Stir starch in a little water until smooth. Stir into the sauce, bring to the boil briefly. Season with pepper, soy sauce and sugar.
- 3
Deglaze with wine, vinegar, stock and soy sauce and braise for about 5 minutes. Rinse soybean sprouts in cold water, drain well and fold in. Stir starch in a little water until smooth. Stir into the sauce, bring to the boil briefly. Season with pepper, soy sauce and sugar. Rice tastes good with it
- 4
Dishes: Waechtersbach
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