China – Rice Pan with Turkey and Chinese Cabbage
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ cup rice (long grain rice, parboiled)
- 250 g turkey meat, shredded
- 5 tablespoon soy sauce
- 1 onion (s)
- 0.25 ¼ Chinese cabbage
- 1 leek (small stick)
- 1 red pepper (s)
- liter ⅛ vegetable stock
- 3 tablespoon oil
- salt
Print Recipe
Pin Recipe Instructions
- Cook the rice according to the instructions on the packet.
- Put the sliced turkey together with 2 tablespoon soy sauce in a bowl, mix well and let stand.
- Peel and halve the onion and cut into half rings. Cut the Chinese cabbage crosswise into fine strips. Cut the leek lengthways, wash thoroughly and cut across into fine strips. Wash, core and dice the bell pepper.
- Heat 3 tablespoons of oil in a large pan and fry the sliced turkey in it. Add the prepared vegetables and fry them. Add the vegetable stock and 3 tablespoon soy sauce and season with salt. Finally mix in the cooked rice. Serve hot.
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