Shredded with pineapple

Name: Shredded with pineapple
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 40 g Rice (e.g. brown rice); 7-10 Tbsp salt, black pepper; 1 small green pepper; 1 medium-sized carrot; 6-7 medium mushrooms; 20 g Mung bean seedlings; 1 Pineapple ring or 2 tablespoons pineapple pieces (tin); 100 g Pork escalope; 1/2 tsp (3 g) Oil; 1 TABLESPOON Soy sauce; 2 TABLESPOONS Asian sauce "sweet and sour"; 7-10 Tbsp Cayenne pepper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

40 g Rice (e.g. brown rice)
7-10 Tbsp salt, black pepper
1 small green pepper
1 medium-sized carrot
6-7 medium mushrooms
20 g Mung bean seedlings
1 Pineapple ring or 2 tablespoons pineapple pieces (tin)
100 g Pork escalope
1/2 tsp (3 g) Oil
1 TABLESPOON Soy sauce
2 TABLESPOONS Asian sauce "sweet and sour"
7-10 Tbsp Cayenne pepper

Directions

1
Cover the rice and cook it in 1/8 l boiling salted water at low heat for about 20 minutes
2
Clean or peel and wash the peppers and carrot and cut them into fine strips. Clean mushrooms, wash if necessary and cut into thin slices. Sort the sprouts, wash and drain them. Cut pineapple into pieces
3
Wash the meat if necessary, dab dry and cut into strips. Heat oil in a coated pan. Brown the meat in it, season. Stir-fry the carrot, peppers and mushrooms for about 5 minutes
4
Stir in the soy sauce and Asian sauce. Heat pineapple and sprouts in it. Season to taste with cayenne pepper and salt if necessary. Add rice
5
You can also replace the asia sauce with 2 tbsp. pineapple juice and 1 tsp. ketchup