Chinese cabbage pan

Name: Chinese cabbage pan
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 175 g red pepper; 100 g Mushrooms; 150 g Pork escalope; 1 (approx. 400 g) Head Chinese cabbage; 2-3 TABLESPOONS Sesame Oil; 7-10 Tbsp Salt; 7-10 Tbsp Sambal Oelek; 7-10 Tbsp Sweet peppers; 1 TABLESPOON Tomato paste; 200 ml Asiafond; 7-10 Tbsp Chervil and parsley

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

175 g red pepper
100 g Mushrooms
150 g Pork escalope
1 (approx. 400 g) Head Chinese cabbage
2-3 TABLESPOONS Sesame Oil
7-10 Tbsp Salt
7-10 Tbsp Sambal Oelek
7-10 Tbsp Sweet peppers
1 TABLESPOON Tomato paste
200 ml Asiafond
7-10 Tbsp Chervil and parsley

Directions

1
Clean and wash the peppers and cut them into fine strips. Clean the mushrooms, wash if necessary, cut in half. Wash cutlets, dab dry, cut into strips. Clean cabbage, cut stalk out.
2
Cut the leaves into fine strips as well. Heat sesame oil. Stir-fry the meat, mushrooms and peppers for approx. 3 minutes at high heat. Season with salt, sambal oelek and paprika. Stir in tomato paste.
3
Deglaze with asian stock, bring to the boil briefly. Fold in the cabbage strips. Season to taste again. Serve generously sprinkled with chervil and parsley.