Vegetable wok with chicken filet

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the beans into pieces. Cover and cook in little boiling salted water for about 12 minutes. Meanwhile clean or peel and wash broccoli, paprika, paksoi and kohlrabi. Divide broccoli into small florets.

2. 2

   Cut paprika, paksoi and kohlrabi into strips. Peel and grate the ginger. Peel garlic and chop finely. Clean the chilli, cut lengthwise, remove seeds, wash and chop finely. Drain the beans, rinse with cold water and drain.

3. 3

   Wash the meat, dab dry and cut into thin slices. Lightly whisk the egg white in a deep plate. Put starch in a bowl. Turn meat first in the egg white, then in starch.

4. 4

   Heat 2 tablespoons of oil in a wok or large pan with a high rim. Fry half of the meat for 4-5 minutes. Season with salt and pepper. Take out. Heat 2 tablespoons of oil in the frying fat and fry the rest of the meat in it as well.

5. 5

   Clean the wok if necessary. Heat 2 tablespoons of oil in it. First fry the broccoli and kohlrabi for about 5 minutes, turning them over. Add the bell peppers and fry for 3-4 minutes. Then add paksoi and fry for about 1 minute.

6. 6

   In the meantime cook the pasta according to the instructions on the packet. Heat 1 tablespoon of oil in the frying fat. Fry garlic, ginger and chilli in it. Add vegetables, beans, meat and soy sauce and heat while turning.

7. 7

   Finally drain and fold in the pasta. Arrange the vegetable wok.

Nutrition Facts

KCAL
510 kcal

CARBS
35 g

FATS
22 g

PROTEINS
40 g