Japanese Yasaiitame (fried vegetables)

Name: Japanese Yasaiitame (fried vegetables)
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Pork escalope; 100 ml light soy sauce + something to season; 3 Garlic cloves; 2 Onions; 200 g Carrots; 1 (approx. 500 g) small head pointed cabbage; 1 red pepper; 1 glass (330 g; separation weight 180 g) Mung bean seedlings; 200 g Basmati Rice; 2-3 TABLESPOONS Sesame Oil

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Pork escalope
100 ml light soy sauce + something to season
3 Garlic cloves
2 Onions
200 g Carrots
1 (approx. 500 g) small head pointed cabbage
1 red pepper
1 glass (330 g; separation weight 180 g) Mung bean seedlings
200 g Basmati Rice
2-3 TABLESPOONS Sesame Oil

Directions

1
Wash the meat, dab dry and cut into strips. Peel garlic and press it through a garlic press. Mix garlic, soy sauce and meat and put aside. Peel and halve onions and cut into strips.
2
Clean and wash the carrots and cut them into thin strips about 5 cm long. Remove the outer leaves from the cabbage. Cut the cabbage into quarters, cut out the stalk and cut the cabbage into strips. Clean, wash and cut the bell peppers into strips.
3
Put the sprouts in a sieve, rinse and drain. Prepare rice in boiling salted water according to package instructions. Heat oil in a pan. Fry meat with marinade in it for 2-3 minutes over high heat.
4
Add onions and paprika, fry for about 1 minute more. Add the white cabbage and carrots and continue to fry, stirring regularly. Finally, fold in the sprouts and season with soy sauce. Drain the rice, drain and serve with the Yasaiitame.