Chopped Chinese cabbage pan

Name: Chopped Chinese cabbage pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Basmati rice; 7-10 Tbsp salt, pepper; 1 (approx. 500 g) Chinese cabbage; 4 medium-sized carrots; 2 TABLESPOONS Oil; 400 g minced beef; 2 TABLESPOONS Cashew nuts; 2 TEASPOONS Curry; 3-4 Tbsp Soy sauce; 1-2 knife tip Chili Flakes; 4 TABLESPOONS Fresh cream

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Basmati rice
7-10 Tbsp salt, pepper
1 (approx. 500 g) Chinese cabbage
4 medium-sized carrots
2 TABLESPOONS Oil
400 g minced beef
2 TABLESPOONS Cashew nuts
2 TEASPOONS Curry
3-4 Tbsp Soy sauce
1-2 knife tip Chili Flakes
4 TABLESPOONS Fresh cream

Directions

1
Cook the rice in just under 1⁄2 l boiling salted water according to the instructions on the packet. Clean, wash and cut cabbage into strips. Peel and wash the carrots, cut them in half lengthwise and slice them
2
Drain the rice and let it drain. Heat the oil in a wok or large frying pan. Fry the minced meat for 5-6 minutes until crumbly. Season with salt and pepper. Add rice, vegetables and cashews and stir-fry for 3-4 minutes. Dust with curry. Add soy sauce and 5-6 tbsp. water, cook for 3-4 minutes
3
Season to taste with salt, pepper and chilli. Serve with a dash of crème fraîche