Sweet and sour pork with rice

Name: Sweet and sour pork with rice
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g Pork escalope; 2 red peppers; 80 g Rice; 7-10 Tbsp Salt; 1 collar Spring onions; 1 can(s) (314 ml) Mandarin oranges (175 g); 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 4 TABLESPOONS Soy sauce; 2 TABLESPOONS Tomato ketchup; 1/4 l Vegetable broth; 200 g frozen young peas; 1 TABLESPOON Cornstarch; 7-10 Tbsp Parsley

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g Pork escalope
2 red peppers
80 g Rice
7-10 Tbsp Salt
1 collar Spring onions
1 can(s) (314 ml) Mandarin oranges (175 g)
2 TABLESPOONS Oil
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
4 TABLESPOONS Soy sauce
2 TABLESPOONS Tomato ketchup
1/4 l Vegetable broth
200 g frozen young peas
1 TABLESPOON Cornstarch
7-10 Tbsp Parsley

Directions

1
Wash the meat, dab dry and cut into slices. Clean, wash and cut the peppers into pieces. Cook rice in boiling salted water for about 18 minutes. In the meantime clean, wash and chop spring onions.
2
Pour mandarin oranges on a sieve, drain and collect the fruit juice. Heat the oil in a pan and fry the meat in it. Season with salt, pepper and paprika. Add peppers and spring onions and fry briefly.
3
Add soy sauce and ketchup and stir in. Deglaze with 4 tablespoons of mandarin juice and stock. Add peas. Bring to the boil. Stir the starch with 4 tablespoons of water until smooth, add to the meat and bring to the boil again.
4
Season with salt and pepper. Add mandarin oranges. Drain rice. Arrange rice and meat pan on 4 plates. Garnish with parsley as desired and dust the rice with paprika.