Asian Stir-fry Vegetables with Rice
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 bell peppers, red, green and yellow, in strips or pieces
- 1 onion (s), diced
- 1 bunch spring onion (s) or leek stick, sliced
- 1 glass sprouts (bean sprouts)
- 0.5 ½ cup soy sauce, filled with water (coffee mug size)
- 3 teaspoons cornstarch, lightly heaped
- 2 tablespoon sherry
- 3 tablespoon soy sauce
- 2 sachets rice or, as an alternative, loose rice
- 3 turkey schnitzel or chicken schnitzel
- Five-spice powder
Print Recipe
Pin Recipe Instructions
- First cut the meat into bite-sized strips or pieces. Then the cornstarch and sherry are stirred into 3 tablespoons of soy sauce, the meat is added and mixed vigorously. Let the whole thing stand chilled for at least 30 minutes. The time can be used to cut vegetables.
- Now fry the meat in a large and high pan (a wok would be ideal, but not an absolute must), gradually add the peppers, onions, spring onions, etc. and season with Chinese spices.
- At the same time, cook the rice only lightly salted. I can`t recommend a particular type of rice, so I leave it up to everyone, whether original Chinese rice, Basmati or other (I only strongly advise against rice pudding).
- Just before the rice is ready, add the soy seedlings so that they stay nice and crisp. Now add the diluted soy sauce to the pan, briefly bring to the boil and serve.
- I wish you good luck with the cooking and bon appetite. I am always open to suggestions, especially since this is the first dish that I put here.
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