Wok vegetables with schnitzel meat

Name: Wok vegetables with schnitzel meat
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 30 g Rice (to B. Natural rice); 7-10 Tbsp salt, black pepper; 100 g cleaned mushrooms; 100 g buffed red; 7-10 Tbsp Sweet pepper; 200 g cleaned Chinese cabbage; 100 g Pork escalope; 1 tablespoon (10 g) Oil; 1-2 TEASPOONS Tomato paste; 1-2 TEASPOONS Soy sauce; 7-10 Tbsp Sweet peppers; 1 knife tip Sambal Oelek or; 7-10 Tbsp Cayenne pepper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

30 g Rice (to B. Natural rice)
7-10 Tbsp salt, black pepper
100 g cleaned mushrooms
100 g buffed red
7-10 Tbsp Sweet pepper
200 g cleaned Chinese cabbage
100 g Pork escalope
1 tablespoon (10 g) Oil
1-2 TEASPOONS Tomato paste
1-2 TEASPOONS Soy sauce
7-10 Tbsp Sweet peppers
1 knife tip Sambal Oelek or
7-10 Tbsp Cayenne pepper

Directions

1
Put the rice in about 1/8 l boiling salted water. Cover and soak over low heat for about 20 minutes
2
Mushrooms may need to be cut in half. Wash the bell peppers and Chinese cabbage and cut into strips. Wash the meat, dab dry and cut into thin strips
3
Heat oil in a coated pan or wok. Sauté the meat in it vigorously. Season with salt and pepper. Fry peppers, Chinese cabbage and mushrooms for approx. 5 minutes
4
Stir in the tomato paste, sweat briefly. Add 1/8 l water and soy sauce, bring to the boil. Season to taste. Add rice