Chinese cabbage pan (diabetics)

Name: Chinese cabbage pan (diabetics)
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 175 g buffed red; 7-10 Tbsp Sweet pepper; 100 g cleaned mushrooms; 150 g Pork escalope; 400 g cleaned Chinese cabbage; 2 tablespoons (10 g each) 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
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

175 g buffed red
7-10 Tbsp Sweet pepper
100 g cleaned mushrooms
150 g Pork escalope
400 g cleaned Chinese cabbage
2 tablespoons (10 g each) 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
Cut the bell peppers into fine strips. Halve mushrooms according to size. Wash cutlets, dab dry, cut into strips. Cut cabbage leaves into fine strips as well. Heat sesame oil. Stir-fry meat, mushrooms and bell peppers for 3 minutes over high heat.
2
Season with salt, sambal oelek and paprika powder. Stir in tomato paste. Deglaze with Asiafond, bring to the boil briefly. Fold in the cabbage strips. Season to taste again. Serve generously sprinkled with chervil and parsley