Pork cutlets with Asian vegetables

Name: Pork cutlets with Asian vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 2 red peppers; 200 g Mung bean sprouts; 250 g Sweet peas; 1 red chilli pepper; 1–2 Garlic cloves; 600 g Pork escalope; 4-5 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Basmati rice; 600 ml Vegetable broth; 5-6 Tbsp Soy sauce; 1 TABLESPOON Cornstarch; 7-10 Tbsp Coriander; 7-10 Tbsp Chilli powder

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion
2 red peppers
200 g Mung bean sprouts
250 g Sweet peas
1 red chilli pepper
1–2 Garlic cloves
600 g Pork escalope
4-5 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Basmati rice
600 ml Vegetable broth
5-6 Tbsp Soy sauce
1 TABLESPOON Cornstarch
7-10 Tbsp Coriander
7-10 Tbsp Chilli powder

Directions

1
Peel and finely chop the onion. Clean and wash the bell peppers and cut them into fine strips. Put sprouts in a sieve, rinse with hot water and drain well. Clean, wash and cut the sugar snap peas diagonally in half.
2
Clean, wash and cut the chili into rings. Peel garlic and chop very finely.
3
Wash the meat, dab dry and cut into strips. Heat 2-3 tablespoons of oil in a large frying pan. Sauté the meat in it vigorously while turning. Season with salt and pepper and remove. Add 2 tablespoons of oil to the pan.
4
Fry the onion, garlic, bell pepper and mangetouts in it while turning. Add chilli and season with salt and pepper.
5
Meanwhile, cook the rice in boiling salted water according to the instructions on the packet. Deglaze vegetables with broth and soy sauce, add sprouts, bring to the boil and simmer for 2-3 minutes.
6
Stir starch and 4-5 tablespoons of water until smooth. Add meat again. Stir the starch into the boiling liquid, bring to the boil. Let simmer for about 1 minute. Season again with salt and pepper. Arrange some rice and shredded meat on plates, garnish with coriander.
7
Sprinkle the rest of the rice with chilli and serve.