Colourful pepper pan Chinese style
easy
45 mins
45 mins
Ingredients
- 500 g Pork escalope in one piece
- 1 Onion
- 1 jar(s) (236 ml; separation weight: 140 g) Pineapple in rings
- 2 TABLESPOONS Soy sauce
- 1 package (250 g) Chopstick Rice
- 800 g colourful peppers (red, yellow, orange, green)
- 50 g Cashew nuts
- 2-3 TABLESPOONS Soybean oil
- 1 (250 ml) Bottle Chinese sweet-sour sauce with ginger
- 1 knife tip Sambal Oelek
Directions
- 1
Wash the schnitzel meat, dab dry and cut into strips. Peel and finely chop the onion. Drain the pineapple on a sieve, catching the juice. Place the meat, onions, two to three tablespoons of pineapple juice and soy sauce in a bowl.
- 2
Leave to marinate for 20 minutes. Put rice in 1/2 litre of salted water, bring to the boil and let it swell for 20 minutes over low heat. Cut pineapple into small pieces. Clean, wash and quarter the peppers and cut into fine strips.
- 3
Roast the cashew nuts in a dry pan and remove them immediately. Heat the oil in the pan. Let the meat drip off a little and dab with kitchen paper. Pour portions into the hot oil and fry them well.
- 4
Remove the meat and season with salt. Add the paprika to the frying fat, braise briefly in it and deglaze with the marinade and Chinese sweet-and-sour sauce. Cook for five minutes. Add the meat, pineapple and cashew nuts to the vegetables and heat up.
- 5
Season the pepper pan with pineapple juice, salt and sambal oelek. Serve with the rice.
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