Asia Coconut Pan
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 25 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 teaspoon rapeseed oil
- 250 g pork fillet (s) or chicken fillet cut into strips
- 1 egg white
- 1 onion (s), chopped
- 2 red and yellow bell peppers, cut into bite-sized pieces
- 1 half zucchini, sliced
- 1 small carrot (s), peeled, thinly sliced
- 1 clove garlic, freshly chopped
- 1 slice (s) ginger, chopped
- 2 piri piri, chopped
- 1 handful sugar snap peas
- 1 orange (s), juice it
- 0.5 ½ pack coconut milk
- salt
Print Recipe
Pin Recipe Instructions
- Heat the oil in a large non-stick pan. Mix the meat with the egg white, add to the pan and fry until hot. Add the onions and fry until translucent. Turn the temperature down a little and add the rest of the vegetables except for the snow peas. Mix in the ginger and piri piri. Stir vigorously and add the snow peas after 2 minutes. When the vegetables are almost done, stir in the orange juice and reduce a little, then stir in the coconut milk, season with salt and serve.
- Tastes very good with basmati rice, or ribbon noodles, or linguine, which are then added directly to the breakdown. The vegetables can be varied very well, e.g. they also taste great with fennel instead of courgette or with additional mushrooms.
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