Asian Chopping Pan À La Mäusle
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g round beef or mixed meat
- 1 medium onion (s), cut into fine rings
- 2 cloves garlic, finely chopped
- 1 pinch (s) ginger powder
- 1 pinch coriander powder
- 1 pinch (s) Sambal Oelek
- 1 pinch (s) chili powder
- 3 tablespoon soy sauce
- 1 pinch (s) white pepper
- 400 g red pepper (s), cut into fine strips
- 300 g leek, cut into thin rins
- 200 g carrot (s), coarsely rated
- 1 glass bamboo shoots or mung shoots
- 250 ml chicken broth or vegetable broth
- 2 packs glass noodles, 100 g each
Print Recipe
Pin Recipe Instructions
- Heat a wok or high non-stick pan and fry the minced meat first, then the onion and garlic.
- Add the vegetables (except for the bamboo / mongoose sprouts) and fry briefly. Season with the ginger powder, coriander, sambal oelek, soy sauce, chili and pepper. Pour in the broth, stir and let everything simmer covered for 15 minutes over medium heat.
- Drain the bamboo / mongoose sprouts and add after 10 minutes of cooking.
- Soak the glass noodles in cold water for 10 minutes. Take out, drain well and cut into pieces with scissors.
- Add the glass noodles to the minced meat vegetables, mix well and cover and let stand for 5 minutes over a low heat. Season with soy sauce and sambal olek.
- Tip: If you don`t use food combining, you can cook and mix 200 g rice instead of glass noodles.
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