Chinese cabbage pan Asian style

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Peel and wash the carrots, cut them in half lengthwise and cut them into pieces at an angle. Halve the bell peppers, clean, wash, dab dry and cut into strips. Clean Chinese cabbage, cut into bite-sized pieces, wash and drain well. Clean, wash and cut spring onions into rings. Wash chicken filet, dab dry and cut into cubes. Roast peanuts in a pan without fat until golden brown, take them out.

2. 2

   Peel ginger and garlic. Grate ginger finely. Press garlic through a garlic press. Prepare rice in boiling salted water according to package instructions. In the meantime heat oil in a wok. Fry the chicken cubes thoroughly and cook over medium heat for 2-3 minutes, remove. Sauté carrots in the wok. Add garlic, ginger and paprika and fry briefly. Deglaze with stock and chilli sauce. Add spring onions and cabbage and simmer for 2-3 minutes. If necessary, thicken the sauce with starch mixed in a little water. Add peanuts and meat, warm up briefly.

3. 3

   Sauté carrots in the wok. Add garlic, ginger and paprika and fry briefly. Deglaze with stock and chilli sauce. Add spring onions and cabbage and simmer for 2-3 minutes. If necessary, thicken the sauce with starch mixed in a little water. Add peanuts and meat, warm up briefly. Arrange Chinese cabbage pan on plates. Add rice

Nutrition Facts

KCAL
440 kcal

CARBS
53 g

FATS
13 g

PROTEINS
28 g