Sweet and sour China pan

Name: Sweet and sour China pan
Cook time: 25 min
Total time: 25 min
Yield: 3
Ingredients: 7-10 Tbsp salt, white pepper; 3-4 Spring onions; 1 can(s) (425 ml) Pineapple pieces; 175-200 g Long grain rice; 2 (approx. 300 g) Pork escalope; 1 TABLESPOON Oil; 150 g frozen peas; 3 TABLESPOONS dry sherry; 1 TEASPOON clear broth (instant); 1 jar (350 g) "Fix for China pan sweet-and-sour; 7-10 Tbsp Parsley

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 3

7-10 Tbsp salt, white pepper
3-4 Spring onions
1 can(s) (425 ml) Pineapple pieces
175-200 g Long grain rice
2 (approx. 300 g) Pork escalope
1 TABLESPOON Oil
150 g frozen peas
3 TABLESPOONS dry sherry
1 TEASPOON clear broth (instant)
1 jar (350 g) "Fix for China pan sweet-and-sour
7-10 Tbsp Parsley

Directions

1
For the rice, put on 3/8 l salt water. Clean and wash spring onions and cut them into rings. Drain the pineapple, catch the juice
2
Add rice to boiling water, cover and allow to swell for about 20 minutes over a low heat
3
Wash the schnitzel, dab dry and cut into strips. Heat oil in a pan. Brown the meat in it while turning. Season with salt and pepper. Mix in peas, spring onions and pineapple. Deglaze with 200 ml water and sherry, bring to the boil. Dissolve the stock and let it simmer for a short time
4
Stir in Fix for China pan and heat up. Season to taste with salt, pepper and 4-5 tbsp. pineapple juice. Serve the rice with the china pan. Garnish with parsley if necessary.
5
Drink: cool white wine or mineral water