Chinese vegetable pot
easy
30 mins
30 mins
Ingredients
- 200 g Long grain rice
- 2 TABLESPOONS Raisins
- 2 TEASPOONS Curry
- 7-10 Tbsp Salt
- 400 g Fillet of beef
- 250 g Carrots
- 250 g Savoy cabbage
- 1 red pepper
- 150 g Sugar peas or frozen peas
- 100 g Mung bean sprouts
- 2 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Soy sauce
- 2 Kiwis
Directions
- 1
Put rice, raisins and curry in 1/2 litre of boiling salted water and let it swell for 20 minutes. Wash the fillet of beef, dab dry and cut into strips. Clean and wash carrots, savoy cabbage, peppers and sugar peas.
- 2
Wash the sprouts and let them drip off. Cut vegetables, except peas and sprouts, into fine strips. Heat oil in a wok or pan and fry the meat in it in portions. Season with salt and pepper and remove.
- 3
Sauté the vegetables in the frying fat. Add 300 millilitres of warm water, bring to the boil and cook over a low heat for six to eight minutes, stirring occasionally. Add the meat, heat up and season with soy sauce.
- 4
Peel the kiwis and cut them into pieces. Pour rice on a sieve and drain. Fold the kiwi pieces into the rice. Serve the rice with the vegetable pot.
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