chop suey
easy
40 mins
40 mins
Ingredients
- 700 g White cabbage
- 1 Leek (leek; approx. 200 g)
- 200 g Celery
- 1 (approx. 250 g) yellow pepper
- 1 red chilli pepper
- 1 jar (330 ml/deg. 190 g) Bamboo shoots,
- 7-10 Tbsp in strips
- 200 g Pork escalope
- 50 g fresh ginger
- 1 Garlic clove
- 1 tablespoon (10 g) Oil
- 80 ml Soy sauce
- 200 ml Vegetable broth (instant)
- 1 TEASPOON Sambal Oelek
- 1 collar Coriander
- 1-2 tablespoons (10 g each) Cornstarch
Directions
- 1
Clean and wash white cabbage, leek and celery. Quarter cabbage and cut into strips. Cut leek into rings and celery into slices. Quarter peppers, halve chilli pepper. Remove seeds and white partitions, rinse and cut both into fine strips.
- 2
Drain the bamboo. Rinse meat, dab dry, cut into strips. Peel ginger and garlic and chop finely. Fry meat in hot oil, remove. Fry ginger and garlic in frying fat.
- 3
Add cabbage, leek and celery, stir-fry for about 5 minutes. Add paprika and chilli, fry briefly. Deglaze with soy sauce and vegetable stock. Stir in Sambal Oelek and simmer for about 5 minutes.
- 4
In the meantime, wash the coriander, dab dry, pluck the leaves and chop them except for something to garnish. Stir starch with a little water until smooth, thicken sauce with it. Add the coriander and the meat and warm up briefly.
- 5
Serve sprinkled with coriander leaves.
Nutrition Facts
180 kcal
14 g
5 g
18 g
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