Coconut rice with vegetables & meat

Name: Coconut rice with vegetables & meat
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Entenbrustfilet (environ 250 g); 150 g Pork escalope; 150 g Turkey Breast; 350 g Carrots; 1 Stalk leek (leek); 1 big yellow pepper; 1/2 baby Chinese cabbage; 100 g Oyster mushrooms; 100 g Bean seedlings; 200 g Rice (e.g. basmati); 200 ml Coconut milk, unsweetened (can); 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2-3 TABLESPOONS Soy sauce; 3-4 Tbsp Orange juice; 1-2 TABLESPOONS dry sherry

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Entenbrustfilet (environ 250 g)
150 g Pork escalope
150 g Turkey Breast
350 g Carrots
1 Stalk leek (leek)
1 big yellow pepper
1/2 baby Chinese cabbage
100 g Oyster mushrooms
100 g Bean seedlings
200 g Rice (e.g. basmati)
200 ml Coconut milk, unsweetened (can)
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
2-3 TABLESPOONS Soy sauce
3-4 Tbsp Orange juice
1-2 TABLESPOONS dry sherry

Directions

1
Dab the meat. Cut into thin strips. Clean or peel and wash the vegetables. Cut carrots into slices, leek into rings, peppers into pieces, cabbage into strips. Grate mushrooms and cut them into small pieces. Wash and drain the sprouts
2
Soak the rice in boiling coconut milk with a good 200 ml water (or only in 400 ml salted water) for 15-18 minutes
3
Heat oil in a wok or frying pan. Fry the meat in it in portions for 3-5 minutes while turning. Season and remove
4
Fry vegetables, mushrooms and sprouts one after the other in a lightly oiled wok, turning, seasoning. Push the cooked vegetables to the edge
5
Add the meat, heat again. Mix with soy sauce, orange juice and sherry. Simmer briefly, season to taste. Serve with the coconut rice