China pan with sesame seeds

Name: China pan with sesame seeds
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 40 g Rice; 7-10 Tbsp salt, black pepper; 120 g Turkey escalope; 50 g Mung bean seedlings; 1 small onion; 1 Garlic clove; 200 g Paksoi or Chinese cabbage; 1 tsp (3 g) Sesame; 1/2 tsp (3 g) Oil; 100 ml Vegetable broth; 1-2 TABLESPOONS Soy sauce

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

40 g Rice
7-10 Tbsp salt, black pepper
120 g Turkey escalope
50 g Mung bean seedlings
1 small onion
1 Garlic clove
200 g Paksoi or Chinese cabbage
1 tsp (3 g) Sesame
1/2 tsp (3 g) Oil
100 ml Vegetable broth
1-2 TABLESPOONS Soy sauce

Directions

1
Put the rice in about 1/8 l boiling salted water. Cover and let it swell at low heat for about 20 minutes
2
Wash the meat, pat dry and cut into thin slices. Sort the sprouts, wash and drain well. Peel onion and garlic and dice finely. Chop chilli. Wash the paksoi and cut into strips
3
Roast sesame seeds in a coated pan without fat until golden brown. Remove. Heat the oil in the pan. Fry the meat for about 2 minutes, turning it over. Add onion, garlic, chilli and paksoi and fry briefly
4
Deglaze with stock and soy sauce and braise for 2-3 minutes. Add the sprouts and heat them up. Season to taste with pepper and salt if necessary. Sprinkle with sesame seeds. Add rice