Wok
DIFFICULTY
easy
easy
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
4
- 1 red chilli pepper
- 1 Pepper panicle
- 1 walnut-sized piece of fresh ginger
- 4 TABLESPOONS Soybean oil
- 400 g Chicken filet
- 300 g Carrots
- 150 g Leeks (leek)
- 1 (200 g) small head Chinese cabbage
- 100 g Shiitake mushrooms
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Curry
- 3-4 Tbsp Soy sauce
- 2 TABLESPOONS Tomato paste
- 1/8 l White wine
Directions
- 1
Carve the chilli lengthwise, remove seeds, wash and cut into rings. Remove peppercorns from the panicle. Peel and finely chop the ginger. Mix everything with oil. Wash the meat, dab dry and cut into slices. Marinate in the spice farce for about 1 hour. In the meantime peel and wash the carrots and cut them into thin slices or blossom-shaped.
- 2
Clean, wash and cut leek and Chinese cabbage into very thin strips. Clean the shiitake and rub with kitchen paper. Fry meat in the hot wok in portions for about 3 minutes. Add the remaining prepared ingredients also in portions. Season to taste with salt, pepper, curry, soy sauce, tomato paste and white wine. Rice tastes good with it
Nutrition Facts
KCAL
260 kcal
260 kcal
CARBS
6 g
6 g
FATS
15 g
15 g
PROTEINS
20 g
20 g
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