Mushroom biscuits with leek vegetables

Name: Mushroom biscuits with leek vegetables
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 2-3 TABLESPOONS Oil; 1 pack of Mushroom biscuits (6 pieces; 300 g); 1 can(s) (425 ml, 240 g) Pineapple in slices; 1 small onion; 2 Leek sticks (leek); 50 g Mung bean sprouts; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/8 l Vegetable broth (instant); 1/2 (125 g) Fasche Asia sauce sweet-sour; 1 red chilli pepper; 7-10 Tbsp flat leaf parsley

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

2-3 TABLESPOONS Oil
1 pack of Mushroom biscuits (6 pieces; 300 g)
1 can(s) (425 ml, 240 g) Pineapple in slices
1 small onion
2 Leek sticks (leek)
50 g Mung bean sprouts
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/8 l Vegetable broth (instant)
1/2 (125 g) Fasche Asia sauce sweet-sour
1 red chilli pepper
7-10 Tbsp flat leaf parsley

Directions

1
Heat the oil in a frying pan and fry the biscuits for 8-10 minutes at medium heat, turning occasionally. In the meantime, drain the pineapple and cut into pieces.
2
Peel and finely dice the onion. Clean, wash and cut the leek into diagonal slices. Wash the sprouts and let them drip off. Remove the cookies from the pan and keep warm. Fry the onion in the frying fat.
3
Add leek, pineapple and sprouts and steam for about 3 minutes. Season with salt and pepper. Deglaze with stock and braise over low heat for about 5 minutes. Add Asian sauce and bring to the boil again.
4
Core the chilli, cut into fine rings and sprinkle over the vegetables. Arrange on plates together with the biscuits and serve garnished with parsley as desired.